German Potato Salad

 

Ingredients
2 pounds waxy potatoes
6-8 slices plant bacon, finely diced
½ cup finely chopped onion
¾ cup no-beef stock
6 Tbsp white wine vinegar
1 teaspoon Dijon or mild German mustard
2 tablespoons  avocado oil
1 teaspoon sugar
½ teaspoon salt, or more to taste
¼ teaspoon black pepper, freshly ground
2 tablespoons chopped parsley, or chives

Instructions
Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
Meanwhile, make the dressing. Cook the plant bacon in a skillet with the butter over medium heat until crispy. Take out the bacon and set it aside, leaving the butter in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 minutes. Add no-beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper.
Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl.
Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces. Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Notes
Use Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. Don’t use starchy potatoes like russet.
Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons.
The potatoes are cooked unpeeled and are peeled while they’re still hot because this way the potatoes will better soak up the salad dressing.
Sprinkle the salad with chopped chives or parsley before serving.
Enjoy!