German Potato Salad

Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

1½ pounds fingerling potatoes, washed and cubed into 1-inch pieces
8 bacon slices, diced
1 yellow onion, diced
2 cloves garlic, minced
½ cup chicken stock
¼ cup apple cider vinegar
Fresh chives, minced
1 tablespoon parsley, chopped
Extra-virgin olive oil
Sea salt

1. Bring a medium-sized pot of water seasoned generously with salt, to a boil. Toss in the potatoes and reduce to a simmer, cooking until the potatoes are just fork tender, about 10-15 minutes. Drain and reserve the potatoes.

2. Coat a large sauté pan lightly with olive oil. Toss in the bacon and bring to medium heat. When the bacon is brown and crispy, toss in the onions and garlic cook until they are very soft and aromatic, 7 to 8 minutes.

3. Add the stock and vinegar. Toss in potatoes while they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Garnish with chives and parsley and serve warm or at room temperature.

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