This potato salad is awesome with bratwurst. I cook my potatoes in the Instant Pot (instructions below), but of course you can make yours on the stove as well. The sauce is sharp and tangy, and the bacon adds just the right amount of both richness and crispy texture. Great for a cookout!
Warm German Potato Salad (adapted from Budget Bytes)
1-1/2 pounds mini Yukon gold potatoes (or other small potatoes)
1/4 cup apple cider vinegar
2 tsp whole grain mustard
2 tsp white sugar
Freshly ground black pepper
1/2 tsp salt
4 oz. bacon. chopped into small pieces
4 scallions, white and green parts chopped and kept separate
1. Halve the potatoes, if needed, and cook until tender (4 minutes on high pressure in the Instant Pot, or just cook on the stove).
2. Whisk together the vinegar, mustard, sugar, pepper, and salt in a small bowl.
3. In a large non-stick skillet, cook the bacon until crispy over medium heat. Use a slotted spoon to remove the bacon from the fat, and add the white parts of the scallions. Cook until just softened, then turn off the heat.
4. Stir the vinegar mixture into the bacon fat, until everything is well combined. Combine the sauce, potatoes, bacon, and green parts of the scallions. Taste and add more salt if needed. Serve warm.