Hot German Potato Salad

This is a family favorite, especially in the Fall. My husband loves to grill up a variety of sausages and wursts to go with the warm salad. Serves 4

2 lbs Idaho potatoes, peeled and cut into 1" cubes

5-6 slices thick cut, nitrite/nitrate free bacon 

1/2 c yellow onion, 1/4" dice

1-1/2 tsp raw honey, or more to taste

1/2 tsp kosher salt or more to taste (it depends on how salty the bacon is)

1 -2 tsp potato starch

couple of pinches of freshly ground black pepper

3 TB red wine vinegar or apple cider vinegar

Handful chopped fresh parsley

Heaping TB chopped fresh chives

Cut the bacon slices in half so they fit better in the bottom of a dutch oven or enamel pan. Put the cold bacon/cold pan on medium-low heat and slowly brown so you get more fat rendered off.
While the bacon is rendering, get a pot of water boiling for the potatoes and get them prepped.
Blot the bacon on paper towels; when it's cool enough to handle, break into bite size pieces. I break off and discard all the excess fat, that's why there are 6 slices.

Boil the potatoes in a pot of salted water about 15-20 minutes or until a fork goes through easily; you want the potatoes to be very soft, especially around the edges so they will absorb the dressing. Don't use a knife, that's not accurate. While the potatoes are boiling,

Spoon off all but 2-3 TB bacon drippings and raise the heat to medium. Add the onion and cook until translucent and just barely beginning to brown on the edges. Stir in the honey, salt, 1 tsp potato starch, pepper and vinegar. Add 1/2 c water - mixture will thin out now, but tighten up again, and you can add another tsp potato starch if need be, so don't worry - and cook, stirring constantly, until slightly thickened. Taste and adjust salt, pepper and honey.

Drain the potatoes and add them in along with the parsley and chives. Gently stir to mix everything together and serve warm.