German Potato Salad

Instructions

1. Prepare the potatoes
   Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15-20 minutes. Drain and let cool slightly.
2. Cook the bacon
   While the potatoes are cooking, add the diced bacon to a large skillet over medium heat. Cook until crisp and browned, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the bacon fat in the pan.
3. Prepare the dressing
   Add the diced onion to the skillet with the bacon fat and cook over medium heat until softened and translucent, about 5 minutes. Add the white wine vinegar, apple cider vinegar, mustard, and sugar to the skillet, stirring to combine. Pour in the warm broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to allow flavors to meld.
4. Slice the potatoes
   When the potatoes are cool enough to handle but still warm, peel them if desired (traditional German potato salad often keeps the skins on). Slice the potatoes into 1/4-inch thick rounds and place in a large bowl.
5. Combine everything
   Pour the hot dressing over the sliced potatoes. Add the cooked bacon, olive oil, salt, and pepper. Gently fold everything together, being careful not to break up the potato slices too much. Allow the salad to sit for 5 minutes so the potatoes can absorb the dressing.
6. Add herbs and serve
   Add most of the chopped parsley and chives to the potato salad, reserving some for garnish. Gently fold in the herbs. Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and garnish with the remaining herbs. Serve warm or at room temperature.