Dirndl Kitchen

0 Boil potatoes with skin on in salted water. Let cool until ready to handle, then peel and slice into 1/2 inch (1 cm) thick slices.
1 Medium dice the pickles and onion.
2 Remove the core of the apples, then medium dice the apples (I leave the skin on). Drizzle with a little apple cider vinegar to keep the apples from turning brown.
4 Finely chop the chives and combine all above ingredients in a large salad bowl. 
5 Medium dice the thick-cut, raw bacon, then cook in a skillet over medium heat until crispy. Reserve the bacon grease for another project and drain the cooked bacon on a paper towel covered plate.
3 In a saucepan, combine the chicken broth, apple cider vinegar, mustard, olive oil, sugar, salt and pepper. Whisk together and bring to a boil, allowing the sugar to dissolve. Pour over salad ingredients and stir until combined. Allow to sit for about 30 minutes.
6 Top with the bacon and stir together. Garnish with more chives. This salad is perfect for grilling, holiday dinners or to serve alongside Bratwurst, homemade pretzels and Obatzda for an Oktoberfest party.