This dish is my take on a German potato salad which is usually served warm with a slightly tart bacon and vinegar dressing. In my version I use crispy pancetta instead of bacon. And because I love the play of sweet and salty flavors, I also use dried cranberries which complement the the saltiness of the pancetta. I also like to crumble fresh goat cheese on top- I think it adds a nice tangy flavor and creaminess that works great with the warm potatoes.

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