German Potato Salad

Written by

picONGHRU

INGREDIENTS

4-6
  • 2lbs yukon gold potatoes
  • 12lb bacon, cut in 1/4 inch strips
  • 34cup onion, minced
  • 13cup apple cider vinegar
  • 14cup sugar
  • 1tablespoon Dijon mustard
  • 1teaspoon salt
  • 8ounces chavrie goat cheese
  • 2tablespoons chives, cut 1/2 inch for garnish

DIRECTIONS

  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of 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.
  2. Set aside in a warm place.
  3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
  4. Pour off the rendered fat, reserving 1/4 cup in the pan.
  5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
  6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
  7. Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
  8. Serve warm.
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