Today's Recipe 1/27/2012

German Potato Salad

Ingredients

• 2 lbs yukon gold potatoes
• 1/2 lb bacon, cut in 1/4 inch strips
• 3/4 cup onions, minced
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 8 ounces chavrie goat cheese
• 2 tablespoons chives, cut 1/2 inch for garnish

Directions

1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
2. Set aside in a warm place.
3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
4. Pour off the rendered fat, reserving 1/4 cup in the pan.
5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
7. Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
8. Serve warm.