German Potato Salad

1. Scrub the red potatoes but leave them unpeeled, then place them whole in a large pot, cover with cold salted water, bring to a boil and simmer for 18 to 22 minutes until a knife slides in easily.
2. Drain the potatoes and let them cool just enough to handle, then slice them into rounds about 1 cm thick and set aside in a large bowl.
3. While the potatoes cook, fry the chopped bacon in a skillet with the vegetable oil over medium heat until crisp, then lift it out with a slotted spoon, leaving the rendered fat in the pan.
4. Add the chopped red onion to the bacon fat and cook gently for 4 to 5 minutes until softened, then stir in the flour and cook for 1 minute to remove the raw taste.
5. Pour in the apple cider vinegar, riesling, beef stock and chicken stock while whisking, add the sugar and dijon mustard, and simmer for 2 to 3 minutes until the dressing thickens slightly.
6. Pour the warm dressing over the sliced potatoes, scatter in the bacon, and fold gently so the slices stay intact and absorb the liquid.
7. Season with salt and pepper, stir through the chopped parsley, and serve warm rather than chilled.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Whisk