German Potato Salad with Bacon Vinaigrette

Step 1: Place the baby potatoes in a large pot of cold water with the salt. Bring to a boil, then reduce the heat. Simmer for 10 minutes or until just cooked through but still slightly firm in the centre. The potatoes will continue cooking as they cool, so avoid overcooking them to help them hold their shape.

Step 2: Drain the potatoes and set them aside to cool slightly, then slice into rounds about 0.7 cm (¼ inch) thick.

Step 3: Place the bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats, its fat will begin to melt. Raise the heat to medium-high and cook until the bacon starts to turn golden, about 3 minutes.

Step 4: Turn the heat down to medium. Add the red onion slices and cook for 3 minutes or until soft.

Step 5: Add the cider vinegar and sugar and bring to a simmer, scraping the base of the pan to dissolve the golden bits into the liquid.

Step 6: Add the oil and simmer for 2 minutes longer. The dressing is ready.

Step 7: Add the potatoes and gently toss with two spatulas for about 1 minute, until they are well coated in the dressing and have absorbed some of it.

Step 8: Taste and add more salt if desired; the bacon should already add enough.

Step 9: Pile about one-quarter of the potatoes onto a platter or into a bowl. Sprinkle with one-quarter of the green onions and dill. Top with another quarter of the potatoes and sprinkle with more green onions and dill. Repeat until everything is used.

Step 10: Serve warm or at room temperature.