German Spud Salad

By kimvess

Joel Gamoran

Ingredients

• 1/4 pound of diced pancetta
• 2 tablespoons olive oil
• 3/4 cup red onion, peeled and diced
• 1 heaping tablespoon Dijon mustard
• 1/2 cup apple cider vinegar
• 1/8 cup sugar
• 1 pound, baby Yukon gold potatoes, boiled and lightly smashed
• 4 tablespoons tarragon, stemmed, divided

Preparation

Step 1

In a medium pot add the diced pancetta and render until crispy over a medium high heat. Next, add the olive oil and red onion and sweat for about 3 minutes. Once the onions are translucent stir in the mustard, apple cider vinegar and sugar, and let the whole mixture reduce for about 5 minutes.

Add the cooked potatoes and 2 tablespoons of tarragon to the warm sauce and toss through. To finish, pour the potatoes onto a plate and top with the remaining tarragon.