German Potato Salad

Ingredients

• 2 pounds small yellow potatoes – scrubbed
• 2 quarts water
• 1 tbsp kosher salt – for boiling water
• 8 ounces bacon – cut into 0.5-inch pieces
• 1 cup yellow onion – finely chopped
• 1 tsp granulated sugar
• 1 tbsp Dijon mustard
• 0.25 cup white wine vinegar
• 0.5 cup low-sodium chicken broth
• 0.5 tsp black pepper – freshly ground
• 0.5 tsp kosher salt – for seasoning
• 0.25 cup flat-leaf parsley – chopped

Instructions

1. Place the potatoes in a large pot, add the water and the 1 tbsp kosher salt (for boiling water), and bring to a gentle boil over medium-high heat; simmer until just tender when pierced, 15–20 minutes. Drain, let steam-dry 5 minutes, then peel while warm, cut into 0.25-inch slices, and place in a large mixing bowl.
2. Cook the bacon in a large skillet over medium heat until crisp, 8–10 minutes; transfer to the bowl with the slices and leave about 3 tbsp drippings in the skillet.
3. Add the onion to the skillet and cook in the drippings until translucent and lightly golden, 3–5 minutes; stir in the sugar and mustard and cook 30 seconds to bloom.
4. Pour in the vinegar and broth, scraping up any browned bits; simmer 2–3 minutes, then season with the black pepper and the 0.5 tsp kosher salt (for seasoning); remove from the heat.
5. Pour the hot dressing over the bowl; gently fold to coat and let stand 10–15 minutes, stirring once or twice, until the liquid is mostly absorbed and the slices are well glazed.
6. Scatter the parsley and serve warm.