German Potato Salad

Everything's better with bacon! Corrinne U. New Holland, PA Prep Time: 20 min Cook Time: 30 min Servings: 4 - 6 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

potato(es)

Chavrie Goat Cheese Log (4 oz.)

Grey Poupon Dijon Mustard

Oscar Mayer Thick Cut Bacon (16 oz.)

White House Apple Cider Vinegar

2 tbsp. chives 3/4 cup onion(s) 2 lbs. potato(es) 1/4 cup C&H Sugar 2 Chavrie Goat Cheese Log (4 oz.) 1 tbsp. Grey Poupon Dijon Mustard 1/2 lb. Oscar Mayer Thick Cut Bacon (16 oz.) 1/3 cup White House Apple Cider Vinegar

Preparation

1. Place potatoes in a pot and cover with water 2 inches above the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces. Set aside.


2. Cut bacon in 1/4-inch strip and cook in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate. Pour off the fat, leaving 1/4 cup in the pan.


3. Reduct heat to medium and add minced onion. Cook until translucent, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt to taste, and stir until thick and bubbly. Add potatoes and toss to coat.


4. Top with crumbled cheese and bacon and garnish with chopped chives. Serve warm.

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