Tangy German Potato Salad

A heavy handful of herbs and acidity bring bright and tangy flavors to this potato salad.

10 Red Bliss or 6 Yukon Gold potatoes washed and scrubbed, cut into large chunks
8 thick-cut slices of bacon medium dice
3 cloves garlic finely minced
2 stalks celery medium dice
½ red onion small dice
1 Tbsp Dijon mustard
2 Tbsp whole-grain mustard
3 Tbsp white granulated sugar
¼ cup Apple cider vinegar
2 Tbsp champagne vinegar
1 cup fresh parsley finely chopped
2 Tbsp fresh tarragon finely sliced
¼ cup fresh chives finely sliced
Salt & freshly-ground black pepper to taste

Put potatoes in a pot and cover with cold water by 1”.
Add salt and bring potatoes to a simmer.
Cook until potatoes are tender in the center.
Drain and remove from heat. Allow potatoes to cool at room temperature for 30-45 minutes.
While the potatoes are cooling, cook bacon on medium heat until the diced bacon is fully cooked and most of the fat has rendered.
Remove bacon from oil with a slotted spoon and reserve on paper towels to drain.
Cook onion on low heat in bacon fat.
Once the onion is translucent, add garlic and cook for an additional 3 minutes.
Remove from heat.
Add the apple cider vinegar, champagne vinegar, Dijon mustard, whole-grain mustard, and sugar.
Add the bacon and stir to combine.
Add the potatoes and fresh herbs and carefully stir to combine the mixture together.
Do not overmix the potatoes, as they fall apart easily after they are cooked.
Serve immediately, or cool in refrigerator and serve cold.