Potato salad is one of those summertime foods that always seems to please. This recipe uses balsamic vinegar, which gives an almost sweet contrast to the salty bacon. Try serving it alongside grilled sausages (brats are particularly good here) or as a seasonal side for steaks or poultry. Serves 6.

Recipe: German-Style Potato Salad with Bacon
2 pounds new potatoes
1/4 cup balsamic vinegar
1 teaspoon kosher salt
ground black pepper
4 ounces bacon, cut crosswise into 1/2-inch strips
1 1/2 cup white onion, diced
2 tablespoons canola oil
1/2 cup beef broth
1/3 cup minced fresh parsley

Scrub potatoes, but do not peel. Place in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, until potatoes are cooked through but not falling apart. Drain, cool until you can handle them, then cut (using a serrated knife) in about 1/4-inch-thick slices.

Add potato slices to a large bowl in layers, sprinkling with 2 tablespoons of the vinegar and seasoning with salt and pepper as you go. Set aside.

Fry bacon in a skillet over medium heat until brown and crisp, then transfer with a slotted spoon to potatoes. Do not toss yet.

Add diced onion to bacon drippings and saute until softened, about 5 minutes. Adjust drippings left in pan to be about 2 tablespoons, pouring off extra or adding canola oil, as needed. (Will depend on the fattiness of your bacon!)

Add beef broth to onion and drippings and bring to a boil, then add remaining vinegar. Pour mixture over potatoes. Add parsley and toss all together gently, trying to break up potatoes as little as possible. Taste for seasoning. Serve warm or at room temperature.

Wine Pairing: This works well with reds and whites — match your wine to your main dish!