Warm German Potato Salad

Instructions

1. 1

   Place whole unpeeled potatoes in a pot of salted water. Boil over medium heat for 20 minutes until tender enough for a knife to slide through easily.

2. 2

   Drain potatoes, let them cool slightly so you can handle them, peel off skins, and slice into 0.5 cm thick rounds into a large bowl.

3. 3

   In a skillet over medium heat, fry the diced bacon for 6 minutes until crispy and golden brown.

4. 4

   Add chopped onions to the skillet with the bacon fat. Cook over medium heat for 3 minutes until soft and translucent.

5. 5

   Pour broth, vinegar, and mustard into the skillet. Bring to a gentle simmer over medium-high heat for 2 minutes until hot.

6. 6

   Pour the hot broth mixture over sliced potatoes. Add vegetable oil and chives, toss gently, and let sit for 15 minutes to absorb liquid before serving warm.