German Potato Salad #2

I've posted a recipe for this warm potato salad in the past but decided to revisit it tonight. I love the vinegary, slightly sweet, smoky flavor of this dish. It has bacon in it, so how can you go wrong? This comes together easily and in less than 30 minutes. Instead of granulated sugar, I decided to use brown sugar instead. This adds a more caramelized flavor to the onion-and-bacon mixture. Enjoy!

German Potato Salad #2
1 1/2 lb. small red potatoes, cut into quarters
4 bacon slices, chopped
1 small onion, chopped
1/2 cup apple cider vinegar
1/2 cup hot water
1 Tbsp. coarse-grained mustard
Salt and pepper

1. Place potatoes in a Dutch oven, and add water to cover. Bring to a boil, and cook until potatoes are fork tender. Drain and wipe out bottom of Dutch oven. Cook bacon in Dutch oven for 5 minutes. Add in chopped onion, and cook, stirring occasionally, 10 minutes or until bacon is cooked and onions are softened. Stir in vinegar and next 2 ingredients, and cook until liquid begins to reduce and thicken. Return potatoes to Dutch oven, and season with salt and pepper to taste. Serve warm.