APRON AND PANS - GERMAN POTATO SALAD

Ingredients
2 lbs potatoes
1⁄2 lb bacon, cut in 1/4 inch strips
3⁄4 cup onion, minced
1⁄3 cup apple cider vinegar
1⁄4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
*8 ounces Chavrie® Goat Log cheese
2 tablespoons chives, cut 1/2 inch for garnish

*Or any goat cheese of choice

Preparation
Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. 

Salt the water and bring to boil over medium-high heat. 

Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. 

Drain and dice into 1/2-inch pieces.

Set aside in a warm place.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate.

Pour off the rendered fat, reserving 1/4 cup in the pan.

Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. 

Add the diced, cooked potatoes and toss to coat.

Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.

Serve warm.