I can’t even begin to tell you guys how crazy the last few months have been–between a never-ending February-May cold, my husband’s hospital adventures, school getting out, and traveling all over the country, I am seriously beyond excited to do laundry, load the dishwasher, clean out drawers and closets, take the time to make dinner instead of throwing something desperate together, and scrub the bathtub. I feel like I’m nesting at the end of pregnancy, only I actually have the energy to do it (and I don’t have a giant basketball under my shirt).

I made this to go along with the Garlic-Rosemary Pork Tenderloin we had for dinner the other night and it instantly became a favorite at our house, even with the picky kiddos. Seriously, this is the potato salad for people who think they don’t like potato salad (and those of you who do!) Instead of mayonnaise dressing, it has a vinaigrette dressing and it’s actually served warm. It’s great for potlucks and picnics because you don’t have to worry about keeping it cold, and it’s also a little more sophisticated than your average potato salad. Plus, it has bacon in it. And a good, solid Our Best Bites rule is that bacon makes everything better, right?

You’ll need 2 pounds of small red potatoes, some minced onion, minced garlic, white wine vinegar, dill weed (fresh or dried), salt, pepper, bacon, sugar, and Creole mustard. Zatarain’s and Tabasco are both great national brands, but if you can’t find them, try a coarse mustard that’s in a squeezy bottle and not a jar. Walmart actually has a great store-brand coarse mustard that’s not too strong and has a really nice flavor. German potato salad ingredients

Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.

While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.

Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Finished German Potato Salad

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