Warm German-Style Potato Salad with Mustard Vinaigrette

Wash and cut 2.5 pounds of Yukon Gold potatoes into 1-inch chunks, leaving the skin on for texture and nutrition.

Place potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt to the water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until the potatoes are just fork-tender but not mushy.

While potatoes are cooking, trim 8 ounces of green beans and cut into 2-inch pieces. Blanch in boiling water for 3 minutes, then immediately transfer to an ice bath to stop cooking. Drain well and set aside.

In a large skillet, cook 6 slices of bacon over medium heat until crisp, about 8-10 minutes. Remove bacon to a paper towel-lined plate, reserving 3 tablespoons of bacon fat in the pan.

Dice 1 medium yellow onion and 2 stalks of celery. Dice 1 medium red bell pepper, removing seeds and membrane.

Add the diced onion to the skillet with the bacon fat and sauté over medium heat until translucent, about 5 minutes. Add the diced celery and bell pepper and cook for another 3 minutes until slightly softened.

In a small bowl, whisk together 1/3 cup apple cider vinegar, 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/4 cup chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Pour the vinaigrette mixture into the skillet with the vegetables and bring to a simmer for 2 minutes.

Drain the cooked potatoes thoroughly and add them to the skillet. Gently fold to coat with the vinaigrette.

Crumble the cooked bacon and add it to the skillet along with the blanched green beans. Fold gently to incorporate.

Chop 2 tablespoons each of fresh dill and parsley. Add to the potato mixture and gently toss.

Taste and adjust seasoning if necessary. Serve warm, garnished with additional fresh herbs if desired.