German potato salad

In a large saucepan, cover the new potatoes with water and salt well.

Cook the potatoes until they can be easily pierced with a knife, 15 to 20 minutes. Drain the water and let the potatoes cool slightly.

In a large skillet over medium heat, cook slices bacon until crispy, about 8 minutes.

Reserve about 2 tablespoons of the fat in the pan and drain the bacon on a paper towel.

Add finely chopped red onion to the skillet and cook over medium heat until beginning to soften, about 3 minutes.

Whisk in apple cider vinegar, water, extra-virgin olive oil, wholegrain Dijon mustard, and granulated sugar. Bring mixture to a simmer, then turn off heat and season with kosher salt and freshly ground black pepper.

Stir in sliced green onions and gradually pour mixture over potatoes.

Crumble the bacon over the potatoes.

Toss the salad and serve warm.