German Potato Salad

INGREDIENTS:

2 lb. baby potatoes, halved
6 slices bacon
1 red onion, finely chopped
6 Tbsp. apple cider vinegar
3 Tbsp. water
2 Tbsp. extra-virgin olive oil
2 Tbsp. wholegrain Dijon mustard
1 tsp. granulated sugar
Kosher salt
Freshly ground black pepper
4 green onions, sliced

DIRECTIONS:

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer …