35 minutes
A hearty and tangy German potato salad with bacon, scallions, and a warm cider vinegar dressing.
1. Potato Preparation
Place the potatoes in a large pot and cover them with lightly salted water by 2 inches. Bring to a boil, then simmer for about 15 minutes, until they are just tender. Drain the potatoes and proceed while they are still warm.
2. Potato Slicing
Peel the boiled potatoes as needed, then slice or cube them into a large serving bowl.
3. Bacon and Veggies
Cook bacon in a skillet until crisp. Remove and drain on paper towels. Keep 2 tablespoons of bacon fat in the skillet. Add the scallions and celery to the skillet with the remaining bacon fat. Sauté until softened, about 2 minutes, then mix them with the potato pieces in the bowl.
4. Dressing and Finishing Touches
In the same skillet, combine 1/4 cup of water, cider vinegar, sugar, salt, paprika, and dry mustard. Whisk and bring to a boil. Pour the hot dressing over the potatoes, scallions, and celery, tossing to coat evenly. Crumble the crisp bacon over the salad.
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