German Potato Salad

Ingredients

• 1 1/2 pounds small red potatoes
• 3 slices thick cut bacon, diced
• 2 medium red onions, diced
• 2 tablespoons white wine vinegar
• 1/3 cup low sodium vegetable or chicken broth, store-bought or homemade
• 1 tablespoon prepared yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup chopped fresh herbs

Directions

1. Set a steamer basket in a pot with an inch or two of water, then bring the water to a simmer over medium-high heat. Rinse the potatoes and arrange them in the basket.
2. Cover the pot and steam the potatoes for 20 minutes. Check one with a paring knife; if the center still resists, continue steaming for a few more minutes.
3. Lift the steamer basket out of the pot and allow the potatoes to cool for 20 minutes. As they cool, start the dressing: set a large skillet over medium heat and cook the bacon until some of the fat has melted out, about 5 minutes. If you want the bacon crisper, let it go for 8 minutes.
4. Stir in the onions and cook for 5 more minutes, until they turn soft and translucent and the bacon is fully cooked.
5. Pour the vinegar into the skillet, scraping and stirring it through the bacon and onions, and cook until it reduces, about 2 minutes. Mix in the vegetable broth, mustard, salt, and pepper, then take the skillet off the heat. If the potatoes need more time, leave the skillet off the burner, then warm the dressing briefly again before the sliced potatoes go in.
6. Peel the potatoes gently with your fingers or a paring knife, or skip peeling if you prefer a more rustic salad. Cut the potatoes into 1/4-inch slices.
7. Add the sliced potatoes and chopped herbs to the skillet with the dressing. Fold everything together carefully until the potatoes are evenly coated and the bacon, onions, and herbs are distributed throughout.
8. Enjoy the salad warm, or chill it before serving. It can be prepared up to a day ahead.