German Potato Salad

1. 1

   Boil potatos in 2 quarts water with 1 teaspoon salt until just barely done. Drain, reserving 1/4 cup cooking water.

2. 2

   In a small saute pan, render diced bacon until crisp. Remove from heat.

3. 3

   In a small bowl, whisk together vinegar, caraway seed and mustard. Add a tablespoon or two of potato cooking water.

4. 4

   Pour bacon grease and lardons over potatos; add dressing and dill and season with pepper. Toss. Add additional potato cooking water if needed. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.