Tired of the typical, cold, mayonnaise-based potato salad you find at most barbeques? Try this classic German version and it may become your go-to potluck dish or your favorite comfort food. It needs to soak up the flavors for a few hours but the actual prep time is less than an hour. The dish goes well with sausages, other pork dishes, or even fish, and is perfect for parties or any stressful schedule because the dish can easily be made ahead and then heated up at the last minute.

Ingredients:

The stock and the bacon are what make this potato salad special but please feel free to experiment. Some different fresh herbs could really to take this dish to the next level. To make it vegetarian just eliminate the bacon and add olive oil to the sauce instead of bacon fat.

2 ¼ pounds (1 kilo) potatoes
2 medium-sized onions
3 ounces (75 grams) bacon
½ cup (125 milliliters) vegetable stock
3 tablespoons vinegar
4 teaspoons chopped chives
a pinch of sugar and salt and pepper to taste

Directions:
Clean potatoes well and place in large pot. Cover with water and bring to a boil. Reduce heat to low, cover, and cook for about 25 minutes.

While the potatoes are cooking, prepare the sauce. Chop the onions and cube the bacon. Add the onion and the vegetable stock to a sauce pan and let boil for about five minutes. At the same time, add the bacon to a frying pan and cook until the fat melts. Separate the bacon and the fat. Take the stock off the heat and add the bacon fat, as well as the vinegar, salt, pepper, and sugar. Stir well and set aside.

When the potatoes are finished rinse them under cold water and drain well. Peel immediately and slice thickly. Arrange the potato slices in a baking dish and pour the sauce over them. Let sit for at least two hours.

About half an hour before serving, preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the potato mixture in the oven and stir every now and then for 15 to 20 minutes.

Pour potato mixture into large serving bowel and stir in chives and bacon. Serve warm.