German Potato Salad

This is classic salad with a great new twist! The goat cheese adds a unique flavor with a creamy texture. Great for summer grilling and BBQ's!


Ingredients:  

                      (For 4 to 6 person)

2 lbs yukon gold potatoes

1/2 lb bacon, cut in 1/4 inch strips

 3/4 cup onion, minced

1/3 cup apple cider vinegar

1/4 cup sugar 1 tablespoon

 Dijon mustard 1 teaspoon

salt 8 ounces

 chavrie goat cheese 2 tablespoons

chives, cut 1/2 inch for garnish


Directions:


1 Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.

2 Set aside in a warm place.

3 Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate

4 Pour off the rendered fat, reserving 1/4 cup in the pan.

5 Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.

6 Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.

7 Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.

8 Serve warm.