Warm German Potato Salad

Source: Martha Stewart's Everyday Food

adapted by http://theresalwaysthyme.blogspot.com

salt and ground pepper

1 1/2 pounds small new potatoes, scrubbed

3 slices bacon, thinly sliced crosswise

1 small red onion, halved and thinly sliced

4 tablespoons white-wine vinegar

3 tablespoons whole-grain Dijon mustard

In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer. Add potatoes. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Drain; cool slightly, and halve.

In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes. Add onion. Cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; add 3 tablespoons vinegar and mustard.

Toss with warm potatoes. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar. Serve warm.