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German Potato Salad

4 pounds potatoes
2-4 slices bacon
1 cup vegetable stock
6 Tbs apple cider vinegar
2 Tbs olive oil
1 Tbs mustard
3 Tbs scallions, chopped
Salt and pepper to taste

Peel and slice potatoes. Boil until tender. Drain, but keep warm.

While potatoes are boiling, prepare bacon until desired crispness; drain.

Mix stock, vinegar, olive oil, mustard, scallions, salt and pepper in a small bowl. Toss potatoes with dressing.

Serve warm or cold.