Warm German Potato Salad (Crowd Batch)

Ingredients

• 10 lb Yukon Gold or red potatoes
• 2 lb Thick-cut bacon, diced
• 4 large Yellow onions, finely chopped
• 3 cups Apple cider vinegar
• 1 1/2 cups Chicken stock or water
• 1 cup Granulated sugar; use 3/4 cup for less sweetness
• 1/2 cup Dijon or German mustard
• 2 Tbsp Kosher salt, plus more for the potato water
• 1 Tbsp Freshly ground black pepper
• 1 cup Fresh parsley, chopped
• 1/2 cup Chopped chives, optional

Instructions

1. Cook the potatoes. Scrub the potatoes and place them in large pots. Cover with cold, well-salted water. Bring to a gentle boil and cook until just fork-tender, about 20-25 minutes depending on size. Drain and cool only until safe to handle. Peel if desired, then slice into 1/4-inch rounds or thick half-moons.
2. Cook the bacon. Fry the diced bacon in batches until crisp. Transfer the bacon with a slotted spoon to a paper-towel-lined tray. Reserve about 3/4 cup of the rendered bacon fat.
3. Build the hot dressing. In the reserved bacon fat, saute the onions over medium heat until soft and lightly golden, 6-8 minutes. Add the vinegar, stock, sugar, mustard, salt, and pepper. Bring to a gentle simmer and whisk for 2-3 minutes, until the sugar dissolves.
4. Dress the potatoes. Put the warm sliced potatoes in two large mixing bowls or two hotel pans. Pour the hot dressing evenly over them. Fold gently from the bottom so the potatoes absorb the dressing without breaking apart.
5. Finish. Fold in the crisp bacon and most of the parsley. Taste and adjust with extra vinegar, salt, pepper, or a little sugar. Garnish with the remaining parsley and optional chives.
6. Serve. Serve warm or at room temperature. For buffet service, keep covered in hotel pans in a 190-200 F oven or warming cabinet. Add a small splash of warm stock before serving if the salad tightens up.