German Potato Salad with Bacon, Vinegar Dressing and Dill
(6 servings)

2-1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into ¼-inch-thick slices
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 tsp coarse-grained mustard
2 tsp sugar
2 tsp salt
1/2 tsp ground black pepper
1/4 cup chopped fresh dill

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to a large bowl. Cover with foil.

Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2-1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.

Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

Recipe from Bon Appétit, October 2002

Pam