Dairy-Free German Potato Salad with Bacon

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with cold water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still firm. Drain the potatoes and let them cool slightly for about 10 minutes.
2. 2While the potatoes are cooling, cook the 6 strips Bacon in a 30.48 cm skillet over medium heat (162.8°C / 160°C) until crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels to drain. Leave the rendered bacon fat in the skillet.
3. 3Add the 1/2 medium Onion to the skillet with the reserved bacon fat. Cook over medium heat (162.8°C / 160°C) for about 5 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir the 1/4 cup Apple cider vinegar, 2 tbsp Dijon mustard, 1 tsp Sugar, 1/4 tsp Celery seed, 1/2 tsp Salt, and 1/4 tsp Black pepper into the skillet with the onions. Bring the mixture to a simmer and cook for 1 minute, stirring constantly.
5. 5Slice the slightly cooled about 910 g Potatoes into 0.635 cm thick slices. Add the sliced potatoes to the skillet with the dressing. Gently toss the potatoes to coat them evenly with the dressing. Cook for 5 minutes over medium heat (162.8°C / 160°C), stirring occasionally, until the potatoes are heated through.
6. 6Crumble the cooked 6 strips Bacon into bite-sized pieces. Add the crumbled bacon and 2 tbsp Fresh parsley to the skillet with the potatoes. Toss gently to combine.
7. 7Serve the Dairy-Free German Potato Salad warm.

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