This simple German potato salad is a great side dish all year long. It is best served warm or at room temperature and is isn’t loaded down with dressing. Don’t let that make you think it isn’t flavorful though. It has a little zing and plenty of bacon!
Wash potatoes and dice or slice them. Boil in salted water for about 10 minutes or until cooked though. Drain well and place in a large bowl.
Sprinkle potatoes with 2 Tablespoons apple cider vinegar and a generous pinch of salt and pepper. Toss to coat and set aside.
Cook bacon until crisp. Remove from pan, leaving remaining drippings, and chop into small pieces.
Dice onion and cook until soft in the reserved bacon drippings. Stir in the chicken stock and remaining 2 Tablespoons of apple cider vinegar. Bring to a boil.
Remove from heat and stir in bacon and mustard.
Toss potatoes in hot dressing. Garnish with dill and chives and serve warm or at room temperature.