German Potato Salad

Instructions

1. 1

   Cook the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.

2. 2

   Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.

3. 3

   Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.

4. 4

   Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.

5. 5

   Serve: Garnish with the remaining bacon and parsley. This salad is best served warm or at room temperature. Enjoy!