Potato Salad (German)

Place potatoes in large saucepan. Cover with 1 inch of cold water. Bring water to boil over medium-high heat. Salt generously. reduce heat to medium, cook 20-30 minutes til potatoes are fork-tender. Drain potatoes and let cool for 30 minutes

While potatoes cook, cook bacon in large skillet over medium heat til crisp. transfer bacon to paper towels to drain. add onions to bacon fat and sauté till tender. add beer, vinegar, and sugar. raise heat to medium high and bring to boil. Cook until slight reduction occurs, around 5 minutes. whisk in mustard, then oil. Season with salt and pepper.

Peel the cooled potatoes, slice into 1/4 inch thick rounds. place in large serving bowl. Pour in hot dressing, toss gently. Let sit for 30 minutes for potatoes to absorb some of the dressing. Crumble bacon and add with the scallions, parsley, and chives. Stir gently. Add additional salt, pepper, or sugar to taste.

Serve at room temperature, or refrigerate and warm slightly before serving.