German Potato Salad

Ingredients

• 2 1/4 pounds potatoes (waxy variety, such as Yukon Gold
• 4 slices bacon
• 2 1/2 cups chicken broth
• 1/4 cup white wine vinegar
• 1 cup onions, diced
• 1 teaspoon salt, or to taste
• 1 teaspoon sugar, or to taste
• 1/4 teaspoon ground white pepper
• 1/4 cup vegetable oil
• 2 tablespoons mild brown mustard
• 1/2 bunch chives, snipped

Directions

1. Cook the potatoes in simmering salted water until just tender, about 15-18 minutes. Drain and dry. While the potatoes are still hot, remove the skins and slice the potatoes 1/2-inch thick.
2. While the potatoes are cooking, prepare the dressing. Cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp. Remove the bacon to a plate with a slotted spoon, reserving the bacon fat in the pan; crumble the bacon into small pieces, and reserve.
3. Bring the chicken broth, vinegar, onions, salt, sugar, and pepper to a boil.
4. Combine the oil, rendered bacon fat, and mustard with the warm potatoes. Pour the boiling broth-vinegar mixture over the potatoes. Toss in the crumbled bacon and chives.