Lucy’s German-Style Potato Salad

Instructions

1. Preheat the oven to 450°F. Cut potatoes in half; place in large saucepot and cover with cold water. Heat to boiling over high heat; boil 1 minute. Drain potatoes and transfer to large bowl; add oil and toss to coat. Transfer potatoes to rimmed baking pan. Roast 20 to 25 minutes or until potatoes are tender.
2. Meanwhile, in a nonstick 12" skillet, cook bacon (cut crosswise into 1/4" pieces) over medium heat 8 to 10 minutes or until crisp. With slotted spoon, transfer bacon to paper towel-lined plate. Reserve half of the bacon drippings.
3. To same skillet with bacon drippings, add onion and shallots; cook over medium heat 5 to 10 minutes or until onions are soft and translucent. Increase heat to medium-high; add wine and cook until mixture is reduced to a syrupy consistency. Reduce heat to medium, add vinegar, sugar and mustard seed; cook 2 minutes.
4. Transfer potatoes to large bowl; add green onions, crème fraîche, salt and pepper to taste, bacon and onion mixture and toss until well combined. Serve warm or at room temperature.