Warm German Potato and Bacon Salad

• 84
  1 1/2 lb gold potatoes, scrubbed and cut into 1/2-inch thick slices

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market
• 6 cups water
• 1 tsp salt
• 94
  3 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 89
  1/2 tsp garlic powder

  Simply Organic, Garlic Powder, 3.64 oz (103 g)89$6.24Buy from Vitacost
• 88
  1/2 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 93
  3 tbsp apple cider vinegar

  Cleopatra's Certified Organic Apple Cider Vinegar93$8.00Buy from Go Vita Burwood
• 89
  1 1/2 tbsp Dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 1/2 tsp black pepper, freshly cracked

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1. 1

   Place the sliced gold potatoes into a large pot, add the water, and stir in half of the salt. Bring to a boil over high heat, then reduce to medium and simmer for 12 to 14 minutes until tender when pierced with a fork.

2. 2

   While the potatoes cook, heat the extra-virgin olive oil in a skillet over medium heat for 2 minutes, then stir in the garlic powder until fragrant, about 30 seconds.

3. 3

   Pour the chicken broth, apple cider vinegar, and Dijon mustard into the skillet, then whisk in the black pepper and the remaining salt. Simmer over medium-low heat for 2 minutes until hot and lightly emulsified.

4. 4

   Drain the boiled gold potatoes thoroughly in a colander, then transfer them immediately while still hot into a wide serving bowl.

5. 5

   Pour the warm dressing over the hot potatoes and gently fold for 1 minute until the slices absorb the liquid, then let stand for 2 minutes before serving warm.