German Warm Potato Salad

• 2 lb yukon gold potatoes, cut into chunks2 lb yukon gold potatoes, cut into chunks
• 6 slices of bacon, chopped6 bacons, chopped
• 1 yellow onion, diced1 yellow onion, diced
• 1 tbsp all-purpose flour1 tbsp all-purpose flour1 1/2 tsp cornstarch1 1/2 tsp cornstarch — whisk into the cold broth first so it doesn't clump
• 3/4 cup chicken broth3/4 cup chicken broth
• a couple glugs of apple cider vinegar4 tbsp apple cider vinegar
• 1 tbsp dijon mustard1 tbsp dijon mustard
• 1 tsp sugar1 tsp sugar
• salt to tastesalt, to taste
• a few cracks of black pepperblack pepper, to taste
• a big handful of chopped chives1/2 cup chives, chopped

Steps

1. Scrub the potatoes and cut into bite-size chunks; leave the skins on. Drop them in a pot, cover with cold salted water, and bring to a boil. Boil 12 to 15 minutes, until a knife slides in easily. Drain and set aside.
2. Meanwhile, chop the bacon. Lay it in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until crisp, about 8 minutes. Scoop the bacon onto a paper towel and keep the rendered fat in the pan.
3. Add the onion to the hot bacon fat and cook over medium heat until soft and lightly golden, about 4 minutes.
4. Sprinkle in the flour and stir for 1 minute. Pour in the broth, then add the vinegar, mustard, sugar, salt, and pepper. Let it simmer 2 to 3 minutes until it thickens into a glossy dressing.
5. Tip the warm potatoes into the pan and fold gently so each piece is coated. Cook a minute or two more to heat through.
6. Stir in most of the bacon along with the chives. Taste and adjust the salt and vinegar. Serve warm with the rest of the bacon on top.