German Potato Salad

By ezunich

Ingredients

• 2 pounds small· to medium-size red potatoes (I to 2 inches in diameter), unpeeled, scrubbed, and halved if small or quartered if medium
• Salt
• 8 ounces (about 8 strips) bacon, cut crosswise into 1/2·inch pieces
• 1 medium onion, chopped fine (about I cup)
• 1/2 teaspoon sugar
• 1/2 cup 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 large saucepan or Dutch oven; bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes, Reserve l/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm,

2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but l/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally, over medium heat until softened and beginning to brown, about 4 minutes, Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about ] cup, about 3 minutes, Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning witl1 salt. Transfer to serving bowl and serve,