Warm German Potato Salad

A warm bacon vinaigrette dressing on potatoes is a classic of the German kitchen. Serve this hearty salad, and Old World Sauerkraut, alongside brats or roast chicken with a stein of beer.Ingredients

•3 pounds small (2 - 3”) red boiling potatoes, scrubbed well

•6 bacon slices (5 oz), cut into 1/2-inch pieces

•2 celery ribs, cut into 1/4-inch dice (1 cup)

•1 1/4 cup chopped sweet onion such as Vidalia or red

•1/2 cup chopped fresh parsley

•3 tablespoons olive oil

•1/2 cup distilled white wine vinegar

•2 teaspoons sugar

•2 teaspoons coarse grained or Dijon mustard

•1 1/2 to 2 teaspoons salt

•3/4 teaspoon black pepper

Directions

Steam potatoes in a vegetable steamer, until tender when pierced with a paring knife, 15 to 20 minutes. Transfer to a cutting board. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, 8 minutes. Then add onion into pan and continue cooking until bacon is golden and crisp, about 12 minutes total. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet. Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to a large bowl along with bacon, celery, onion and parsley. Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat. Serve warm.