German Potato Salad

Ingredients

• 1 kg waxy potatoes
• 150 g smoked bacon, diced
• 1 pieces onion, finely diced
• 200 ml beef or vegetable stock, hot
• 4 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 3 tbsp sunflower oil
• 3 tbsp chives, chopped
• 1 tsp sugar

Steps

1. 1
   Boil the potatoes whole in their skins until a knife slides in easily, then drain.
2. 2
   Peel them while still hot — hold them in a cloth — and slice into thick rounds.
3. 3
   Render the bacon until crisp, lift it out, and soften the onion in the fat.
4. 4
   Whisk the hot stock, vinegar, mustard and sugar into the pan and bring to a simmer.
5. 5
   Pour the hot dressing over the warm potato slices and fold gently. Warm potato absorbs dressing; cold potato just gets coated.
6. 6
   Leave 20 minutes for the potatoes to drink it in, then fold through the oil, bacon and chives.
7. 7
   Serve warm or at room temperature, never fridge-cold.