Kartoffelsalat [0000178]

Ingredients:

2 lbs (900g) potatoes (waxy or red potatoes work well)
6 slices bacon, chopped
1 small red onion, finely chopped
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions:

Boil the potatoes in a large pot of salted water until tender. Drain, let them cool slightly, then peel and slice them into rounds.

While the potatoes are cooling, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.

In the same skillet, sauté the chopped red onion until it becomes translucent and slightly caramelized.

In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.

Place the sliced potatoes in a large bowl, pour the dressing over them, and gently toss to coat.

Sprinkle the crispy bacon over the potato salad and gently toss again.

Taste and adjust the seasoning if needed.

Garnish with chopped fresh parsley before serving.

This version of German Potato Salad is gluten-free and fits within the 9-ingredient limit. It's a flavorful and easy-to-make dish that you can enjoy as a side with various main courses.