German Potato Salad

• 2 pounds redskin potatos, cut in wedges or chunks,unpeeled
• 1 teaspoon salt
• 4 strips bacon, diced
• 2 tablespoons cider vinegar
• 1/2 teaspoon caraway seed, crushed
• 2 tablespoons spicy German mustard
• 2 tablespoons chopped fresh dill
• freshly ground pepper, to taste

1. Boil potatos in 2 quarts water with 1 teaspoon salt until just barely done. Drain, reserving 1/4 cup cooking water.
2. In a small saute pan, render diced bacon until crisp. Remove from heat.
3. In a small bowl, whisk together vinegar, caraway seed and mustard. Add a tablespoon or two of potato cooking water.
4. Pour bacon grease and lardons over potatos; add dressing and dill and season with pepper. Toss. Add additional potato cooking water if needed. Serve warm or at room temperature.

redskin potatos, salt, bacon, cider vinegar, caraway, mustard, dill, freshly ground pepper

Taken from food52.com/recipes/4692-german-potato-salad (may not work)