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German Potato Salad (Vegan, or not)


Ingredients

2 pounds quartered small red or gold potatoes (skins on)

1/3 cup Tuscan extra virgin olive oil

1/2 cup Lambrusco Red Wine Vinegar

5 sliced scallions

3 tablespoons chopped fresh dill

1 tablespoon mustard (we prefer spicy brown or Dijon)

1 teaspoon toasted caraway seeds

1 pound bacon or vegan bacon (cooked and crumbled) - optional

2 stalks celery chopped - optional, but we love the crunch

2 hard boiled eggs sliced - omit if vegan

Salt

Cracked Pepper

Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.  Blend all remaining ingredients together - except for  egg. Drizzle over potatoes and toss. Gently blend in egg, reserving a few slices of egg for the top.

Serve while still warm... or let flavors saturate overnight.  Remove from refrigerator an hour before serving so that it comes to room temperature.