Warm potato salad with tarragon and bacon

Ingredients:

• 900 g medium red potatoes, peeled and quartered
• 220 g thick slices of bacon, cut crosswise into 1 cm wide strips.
• 1 small onion, diced
• 0.5 cup apple cider vinegar
• 1 tbsp. grain mustard, preferably Bavarian
• 1.5 tbsp fresh tarragon, finely chopped

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water to a depth of 1 inch (2.5 cm). Add 1 tablespoon of salt. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Pour 1/3 cup of the cooking liquid into a separate container, then drain the potatoes in a colander and return them to the saucepan (do not place them on the heat) to keep them warm.
2. Meanwhile, fry the bacon in a skillet over medium heat, stirring occasionally, until crispy. Set the bacon aside and drain all but 1/4 cup of the fat from the pan. Add the onion and fry until lightly golden.
3. Add the vinegar and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the potato broth and simmer until the mixture thickens, about 3 minutes. Remove from heat, stir in the mustard, and season with salt and pepper. Add the potatoes, bacon, and tarragon and stir. Season with salt if needed.