Chop the potatoes into 1 inch cubes, then place in a pot with 1/2 tablespoon of salt and fill the pot with water up to 1 inch over the potatoes. Bring the pot to boil over high heat (this should take 10-12 minutes), then reduce to medium-high to simmer until easily pierced with a fork (about 8-10 minutes). Drain the potatoes in a colander then transfer to a large bowl.
Cook the bacon until crisp in a large pan over medium heat. Once done, remove bacon from the pan and drain half of the bacon fat off.
Add the diced yellow onions to the pan with the bacon fat and cook 6-8 minutes until browned and slightly caramelized. Add the onions to the large bowl with the potatoes, then crumble the cooked bacon and add it in as well.
In a medium-sized bowl, whisk together the apple cider vinegar, mustard, honey, green onions, salt, and pepper until smooth. Pour dressing over the potatoes and toss to coat. Serve warm.
Keywords: potato salad, German, bacon, no-mayo, apple cider vinegar