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!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 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.