German Potato Salad with Bacon

Ingredients

• 2 lbs. small red potatoes
• 1/3 cup apple cider vinegar
• 1 Tbsp stone ground or whole grain mustard
• 1 Tbsp white sugar
• Freshly cracked pepper
• 1/2 tsp salt
• 3 oz. bacon
• 1 small yellow onion
• 1/4 cup chopped fresh parsley

Directions

1. Rinse and scrub the potatoes, then put them in a large pot. Pour in cool water until it sits one inch above them, and season that water with approximately 1/2 Tbsp salt. Cover the pot, set it over high heat, and bring everything to a boil. Cook at a boil until a fork slides into the potatoes without resistance, about 15 minutes.
2. While the potatoes are cooking, make the dressing. Stir apple cider vinegar, the stone ground mustard, or Dijon if preferred, sugar, a little freshly cracked pepper, and about 1/2 tsp salt together in a small bowl.
3. Slice the bacon crosswise into one inch pieces, then place them in a large skillet. Cook the bacon over medium heat until it turns browned and crisp. Lift it out of the pan and transfer it to a plate lined with paper towels. Keep the bacon drippings in the skillet.
4. While the bacon cooks, dice the onion. Once the bacon has been taken out, put the onion into the skillet and cook it in the bacon drippings until soft and translucent. Switch off the heat. Pour in the dressing you mixed earlier, then whisk until it comes together with the bacon fat and thickens slightly.
5. When the potatoes are tender, pour them into a colander to drain. Wait a few minutes, stopping when they are comfortable enough to handle. Cut them into medallions or half moons, each 1/4-inch thick. Transfer those potato slices to the dressed skillet along with the bacon and chopped parsley. Fold everything together, then serve right away while the potatoes are warm.