German Potato Salad


2 pounds Yukon Gold or yellow potatoes, unpeeled

1/2 pound bacon

1 large white onion, chopped

2 tablespoons expeller-pressed canola oil

3 tablespoons whole-grain mustard

6 tablespoons cider vinegar, or to taste

1 bunch green onions, chopped

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley


Place potatoes in a large pot of water and bring to a boil. Cook until just tender, about 15 to 20 minutes. Drain and cool slightly, then peel if desired and slice into thick rounds. 

Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes. 

In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.