This is my new favorite GPS. This is traditionally served warm.
2-3 pounds Yukon gold or yellow potatoes
1/2 -1 pound bacon
1 yellow onion, diced
1 box chicken stock
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
2 tablespoons mined chives, dehydrated okay
Gently scrub the potatoes and add in one layer into a pot, add chicken stock. Add water so that the potatoes are covered with about 2 inches liquid. Bring the potatoes to a boil and continue to boil for 15 – 20 minutes until the potatoes are cooked but not mushy. I poke at them with a bamboo skewer to test for doneness. Drain liquid. Add cold water and ice and cool the potatoes for 5 minutes. Drain the cold water and pat the potatoes dry.
Slice the uncooked bacon into 1/2 inch pieces and add to a large skillet and cook on medium-high until golden brown. Remove the skillet from the heat. Take out the cooked bacon pieces and dry them in a few paper towels. Remove all but 1/4 cup of the bacon grease.
Reheat the large skillet and add the diced onion. Cook the onion until translucent, about 5 minutes. Add the vinegar, sugar and mustard and continue to cook until a sauce begins to form, about 5 minutes.
Slice the potatoes into 1/4 inch pieces. Add potatoes to the onion mixture and gently mix. Add most of the chives. Add the remaining potatoes and gently toss. You may want to move the mixture to a larger bowl to mix thoroughly.
After transferring to the serving bowl, sprinkle with the rest of the chives.