Old-Fashioned Hot German Potato Salad

INGREDIENTS

• 2 pounds potatoes
• ½ medium onion
• 4 oz bouillon
• 4 oz bacon
• 6 tbsp white wine vinegar
• 2 tbsp oil
• 1 dash sugar
• 1 tbsp fresh parsley
• 1 tbsp fresh dill
• 1 tbsp fresh chives
• salt and pepper

DIRECTIONS

1. Gently simmer the potatoes until just done.
2. In the meantime, cut the bacon into small pieces and fry until crispy. Drain the fat and transfer the bacon to a separate bowl.
3. Cut the onion into small dice and add to a salad bowl. Add the vinegar and oil. Mix well.
4. When the potatoes are done, drain the water. Peel the potatoes, cut them into ½" thick slices, and add to the onions. Mix well.
5. Pour the bouillon into a small measuring cup. Finely chop the herbs and add them to the broth. Add sugar, salt, and pepper to the broth.
6. Pour the broth-herb mixture over the potatoes and mix well.
7. Add the bacon and serve while still warm.

NOTES

• waxy potatoes such as Yukon Gold are best for this recipe
• to keep the potatoes warm as you are making this dish, you can place the salad bowl in a bigger bowl with hot water