German Potato Salad With Bacon-Vinegar Dressing And Dill October

• 1 1/4 lbs medium sized red skinned potatoes, unpeeled, cut into 1/4 inch thick slices
• 6 bacon slices, chopped
• 1/2 cup finely chopped red onion
• 1/2 cup white wine vinegar
• 1/2 cup coarse-grained mustard
• 2 tsp sugar
• 2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh dill (4 tsp dried)

1. Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
2. Saute bacon in large skillet over medium heat until brown, about 3 minutes. Transfer bacon to paper towels. Discard all but 2 1/2 TBL drippings. Heat drippings in skillet over medium heat. Add onion, saute 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. remove from heat.
3. Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill, toss. Season with salt and pepper. Transfer to bowl, serve warm.

potatoes, bacon, red onion, white wine vinegar, coarsegrained mustard, sugar, salt, black pepper, fresh dill

Taken from www.epicurious.com/recipes/member/views/german-potato-salad-with-bacon-vinegar-dressing-and-dill-october-51485401 (may not work)