Warm German Potato Salad

• salt and pepper
• 1 12 lbs tiny new potatoes, scrubbed
• 3 slices bacon, thinly sliced crosswise
• 1 small red onion, halved and thinly sliced
• 4 tablespoons white wine vinegar
• 3 tablespoons whole-grain Dijon mustard

1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer.
2. Add potatoes.
3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
4. Drain; cool slightly and halve.
5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes.
6. Add onion.
7. Cook, stirring often, until tender, 2 to 4 minutes.
8. Remove from heat; add 3 tablespoons vinegar and mustard.
9. Toss with warm potatoes.
10. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar.
11. Serve warm.

salt, potatoes, bacon, red onion, white wine vinegar, wholegrain

Taken from www.food.com/recipe/warm-german-potato-salad-170977 (may not work)