German Potato Salad

I am not really a fan of the store bought potato salad - so I was excited to give this a try.  As we started to make it I thought it looked really weird.  I was a little hesitant and kinda made excuses in case it didn't taste good - BUT it was amazing!!  It's different than your typical potato salad, but it was so so good!!  There were "no kisses goodbye" at this cookbook club - but the mosquito's were going to leave us alone for some time (due to the garlic)

OBB - 8 servings

Ingredients:
1 lbs. small baby potatoes (red, Yukon gold, etc.)
3 oz bacon (about 1/2 of a standard package)
1/4 cup minced onion
2 cloves minced garlic
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)
1/2 tablespoon sugar
1/8 cup fresh dill or 1/2 tablespoon dry dill


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.