Warm German Potato Salad

This warm and rustic German potato salad is a fabulous departure from the mayo-heavy North American version. Perfect for summer a barbecue or warming winter dinner.

• 2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into bite-size chunks
• 6 bacon slices, chopped
• 1/2 cup white wine vinegar
• 1 green onion
• 2 teaspoons coarse-grained mustard
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh dill
• olive oil

1. Boil or steam steam potatoes for approximately 10 minutes or until the tip of a knife easily pierces the potatoes. Transfer to large bowl and cover with a lid or tinfoil.
2. Sauté bacon in large skillet over until brown and slightly crispy. Transfer bacon to paper towels and keep remaining drippings.
3. Heat drippings in skillet over low heat. Whisk in vinegar, mustard, sugar, , simmering until the mixture is reduced a bit, about 4-5 minutes. Remove from heat.
4. Add potatoes to skillet and toss to coat with dressing. Let stand for a few minutes. Sprinkle with chopped bacon, thinly sliced green onion and fresh dill; toss. Season to taste with salt and pepper. Transfer to a serving dish and eat warm.