German Potato Salad

By Barefeet In The Kitchen

Ingredients

2½ pounds potatoes (peeled and diced into ¾-inch pieces, about 6 cups worth)
1 pound bacon
1 large yellow onion (diced into ½-inch pieces)
½ cup plain white vinegar
¼ cup water
2½ tablespoons sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons fresh Italian parsley (chopped small)

Prep Time10mins
Cook Time20mins
Servings8

Instructions

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat until fork-tender, about 8-10 minutes. Drain, and set aside to cool.

While the potatoes are boiling, cook the bacon in a Dutch oven or large deep skillet over medium heat. Fry until browned and crisp, about 10-12 minutes, turning occasionally. (The bacon may also be cooked in the oven.) Transfer the cooked bacon to a paper towel-lined plate and roughly chop or crumble when cool. Reserve about 3 tablespoons of bacon grease in the pot.

Add the onion to the bacon grease and cook over medium-high heat for about 5 minutes, until lightly browned and tender. Add the vinegar, sugar, water, salt, and pepper to the pot and bring to a boil.

When the liquids are boiling, carefully transfer the cooked potatoes to the pot along with half of the bacon. Gently stir to warm and coat thoroughly. Transfer to a serving dish, if desired. Sprinkle with parsley and remaining bacon before serving.