German Potato Salad

• Coarse salt and freshly ground pepper
• 1 1/2 pounds new potatoes, scrubbed
• 3 slices bacon (3 ounces), thinly sliced crosswise
• 1 small red onion, halved lengthwise and thinly sliced
• 3 tablespoons white-wine vinegar, plus more for drizzling (optional)
• 3 tablespoons grainy Dijon mustard

1. In a large saucepan, bring 1 inch water to a boil; add salt and potatoes, and reduce to a simmer.
2. Cover; cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 25 to 30 minutes.
3. Drain; cool slightly, and halve potatoes.
4. In a small skillet over medium heat, cook bacon, stirring often, until crisp, 3 to 5 minutes.
5. Add onion, and cook, stirring often, until tender, 2 to 4 minutes.
6. Remove from heat; stir in vinegar and mustard.
7. Toss bacon mixture with warm potatoes.
8. Season with salt and pepper, and drizzle with more vinegar (about 1 tablespoon), if desired.
9. Serve warm.

salt, new potatoes, bacon, red onion, whitewine vinegar, mustard

Taken from www.epicurious.com/recipes/food/views/german-potato-salad-388041 (may not work)