German Potato Salad

By Meisje

Ingredients

• 1-2/3 lbs. russet potatoes
• 1/4 lb. bacon, cut into pieces
• 1/3 C onions, finely diced
• 1/3 C white vinegar
• 2 Tbl. water
• 1/4 C sugar
• 2/3 Tbl. kosher salt
• white pepper
• 1/3 tsp. dry mustard
• little parsley, chopped

Preparation

Step 1

Peel potatoes and place in a large saucepan; add water to cover. Boil potatoes until almost cooked through but not so soft they fall apart. Drain in a colander and set aside to cool. When cool enough to handle safely, slice e into thin slices. In a large skillet, cut bacon into small pieces and cook until crisp; remove with a slotted spoon. Add onions to the bacon fat and cook until translucent. In a small bowl, mix together vinegar, water, sugar, salt, pepper and mustard. Add vinegar mixture, bacon and thinly sliced potatoes to the skillet. Stir well to incorporate seasonings and heat through. Remove from heat, garnish with chopped parsley and serve warm.