German Potato Salad

🧂 Ingredients

• 2 lbs baby new potatoes

  halved or quartered
• 6 slices bacon

  12 ounces
• 1 small onion

  diced
• ¼ cup apple cider vinegar
• 2 tablespoons water
• 3 tablespoons white sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• Ground black pepper
• 1/3 cup chopped fresh parsley

Instructions

• 1 Place the potatoes into a large pot, and fill with enough cold water to cover.
  Bring to a boil, and cook for about 10 minutes, or until fork-tender. Drain, and
  set aside to cool.
• 2 While the potatoes are cooking, place the bacon in a large deep skillet over
  medium-high heat. Fry until browned and crisp, turning as needed. Remove from
  the pan, drain on a paper towel, then chop and set aside.
• 3 Add onion to the bacon grease, and cook over medium heat until browned. Stir in
  the vinegar, water, sugar, mustard, salt and pepper. Cook for 2 minutes, and
  then turn off the heat.
• 4 Add the hot dressing to the potatoes and gently toss to coat. Fold in the bacon
  and parsley and season with salt and pepper to taste.

Nutrition Info