German Potato Salad Recipe adapted by Our Best Bites from The Big Book of Backyard Cooking

2 lbs. small baby potatoes (red, Yukon gold, etc.)

6 oz. bacon (about 1/2 of a standard package)

1/2 c. minced onion

4 cloves minced garlic

1/2 c. white wine vinegar

1/2 c. water

2 tsp. Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)

1 Tbsp. sugar

1/4 c. fresh dill or 1 Tbsp. dry dill

Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.

While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.

Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Serves 6-8.