Warm German Potato Salad with Crispy Bacon (or Breakfast Hash)
Serves 3 generously as a side
Adapted from Eat Laugh Love

Ingredients:
1 lb red new potatoes – $1.79
4 slices of thick-cut bacon – $2.99
½ of a medium sweet onion, chopped finely – $0.89
1/8 cup of champagne or white wine vinegar – stock
¼ teaspoon sugar – stock
Pinch of salt – stock
Plenty of freshly ground black pepper – stock
1 Tablespoon of fresh chives (or parsley), chopped finely – $1.00
Grand total assuming “well-stocked” kitchen: $6.67
Cost per serving: $2.22

Directions:
1. In a saucepan, bring the potatoes to a boil in lightly salted water. Once boiling, reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Reserve a few Tablespoons of the starchy potato water, then drain in a colander and rinse with cold water. Let cool and then chop into bite-size pieces.

2. In a large non-stick skillet, cook the bacon over a medium-low flame until crispy. Drain on paper towels and set aside. Pour off all but 1 Tablespoon of the bacon drippings.

3. Add the onion to the skillet and saute over medium flame until softened and starting to turn golden, about 10 minutes. Add the vinegar, sugar, salt and pepper, tossing to combine. Add the chopped potatoes and stir well (add some potato water if necessary).

4. Remove from heat and sprinkle with crumbled bacon and chives/parsley. NOTE: If you plan on making this ahead, wait to add the bacon and fresh herbs until you’re read to serve.