German Potato Salad With Lovage

• 1/2 cup chopped red onion
• 1/4 cup cider vinegar
• 2 1/2 pounds Yukon Gold potatoes
• Coarse sea salt or kosher salt, to taste
• 1/2 pound bacon, cut into 1/2-inch pieces
• 1 clove garlic, minced
• 1 tablespoon whole-grain mustard
• 1/4 cup chopped fresh lovage
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper, to taste

1. In a large bowl, combine onion and vinegar, and set aside.
2. Cook potatoes in a large pot of salted water until tender, about 15 to 20 minutes.
3. Drain.
4. When just cool enough to handle, cut into 1-inch chunks and cover to keep warm.
5. Fry bacon in a skillet over medium-low heat until crisp, about 5 minutes.
6. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, and pour off all but 2 tablespoons of drippings from pan.
7. Add garlic to pan and turn off heat.
8. Add mustard to onion and vinegar mixture and whisk well.
9. Add potatoes, bacon, lovage, parsley and chives and toss well, then drizzle in the bacon drippings and olive oil, and gently mix to combine.
10. Taste and season with salt and plenty of pepper before serving.

red onion, cider vinegar, potatoes, salt, bacon, clove garlic, wholegrain mustard, lovage, parsley, fresh chives, extra virgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7726 (may not work)