Fingerling Potato Salad with Warm Chive-Bacon Vinaigrette and Sauerkraut

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Step 1

Fill large pot with 1 inch of water and put a steamer insert inside. Bring water to a simmer, add potatos, cover, and steam until you can insert a fork into a potato with just a little resistance, 14-18 minutes. Let cool to room temperature, then slice the potatoes in half lengthwise and place them in a large shallow bowl.

Step 2

Place the bacon strips in a large nonstick skillet. Cook over medium-high heat, turning once, until crispy, 6-8 minutes total. Use tongs to pull the strips out and set them aside on a cutting board, leaving the fat in the pan.

Step 3

Whisk the sauerkraut juice, al but a few of the chives, the salt, and pepper into the bacon fat in the pan. Pour the dressing over the cooled potatoes, add the sauerkraut, and toss to mix everything evenly.

Step 4

Chop the bacon into small pieces and psrinkle it over the potatoes, along with the reserved chives. Season with sea salt and serve.