German Potato Salad

Wash the potatoes, cut them in half, and place them in a pot of salted water. Boil the potatoes just barely until fork-tender, then drain and set them aside to cool until they are easy to handle.

While the potatoes are boiling, chop the bacon and sauté it in a medium skillet on medium heat until golden brown. Then, using a slotted spoon, remove the bacon, leaving behind all of the drippings and grease. Place the bacon on a paper towel-lined plate.

Add 2 thinly sliced shallots to the bacon drippings and sauté until the shallots are deeply caramelized, about 7-10 minutes.

Next, pour in 1/4 cup of apple cider vinegar, using it to glaze the pan.

Add 2 tablespoons of whole grain mustard, 1 tablespoon of pure maple syrup, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of ground caraway seed to the skillet. Stir until combined and remove the skillet from the heat.

When the potatoes are cool enough to handle but still warm, slice them into rounds and toss them gently with the dressing, 2 1/2 tablespoons of dill, 1 1/2 tablespoons of parsley, and the cooked bacon. Season with salt and pepper to taste. Plate and serve warm.

Enjoy!