Tangy German Potato Salad with Bacon

Directions

1. Bring potatoes to a boil in a large stock pot covered with water. Salt water with 1 teaspoon of salt. When potatoes are fork tender (about 10 minutes) drain in a colander and transfer to a large mixing bowl.  
2. In the meantime, cook bacon in a large pan until crisp. Remove bacon from pan using a slotted spoon.  
3. Add onions to bacon grease over medium heat and cook until soft, 6-7 minutes.  
4. Add beef stock, rice vinegar, mustard, sugar, salt, and garlic powder to pan. Reduce heat to medium-low and simmer for 5 minutes to reduce slightly. Turn heat off.  
5. Stir hot dressing and onions into bowl with potatoes. Fold potatoes with a spatula to coat. Fold in cooked bacon and chives. Transfer to a serving platter or bowl and serve warm.