German Potato Salad

By cortanez

Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the pan bottom. This will result in a richer-tasting dressing and a more flavorful salad.

Ingredients

• 2 pounds small to medium red potatoes (1 to 2 inches in diameter), scrubbed and halved if small or quartered if medium (NOTE: Try to cut into even smaller pieces)
• Salt
• 8 ounces (about 8 slices) bacon, cut crosswise into 1/2-inch pieces
• 1 medium onion, chopped fine
• 1/2 teaspoon sugar
• 1/2 cup distilled white vinegar
• 1 tablespoon whole-grain German-style mustard
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley leaves

Preparation

Step 1

1. Place potatoes, 1 tablespoon salt, and water to cover in a large saucepan or Dutch oven; bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender (a thin-bladed paring knife can be slipped into and out of the potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain the potatoes to the pot and cover to keep warm.
2. While the potatoes are cooking, fry the bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add the onion to the skillet and cook, stirring occasionally, over medium heat until softened and beginning to brown, about 4 minutes. Stir in the sugar until dissolved, about 30 seconds. Add the vinegar and reserved potato cooking water; bring to a simmer and cook until the mixture is reduced to about 1 cup, about 3 minutes. Off the heat, whisk in the mustard and pepper. Add the potatoes, parsley, and bacon to the skillet and toss to combine; adjust the seasonings with salt to taste. Transfer to a bowl and serve immediately, while still warm.