German Potato Salad

Serves: 6-8

Ingredients

• 2 lbs. red-skinned potatoes, cubed
• ½ lb. thick-cut bacon, cut into ½-inch pieces
• 1 cup onion, diced
• ½ cup Laura Lynn apple cider vinegar
• 3 tbsp. granulated sugar
• 1½ tsp. kosher salt, divided
• ½ tsp. black pepper
• 2 tbsp. chopped parsley

Directions

1. Place cubed potatoes in a large stock pot and add enough cold water to cover the potatoes several inches. Add 1 tsp. kosher salt to the pot and bring potatoes to a boil. Cook 7-10 minutes. until a sharp knife easily pierces a potato. Drain potatoes in a colander.
2. Cook bacon in a large skillet over medium heat until bacon is cooked crispy, about 6 minutes. Use a slotted spoon to remove the bacon to a plate, leaving bacon grease in the pan.
3. Add onion to the skillet with the bacon grease, and cook for about 5 minutes, or until onion is translucent. Stir in apple cider vinegar, sugar, remaining ½ tsp. salt, and pepper. Increase heat to medium-high, and bring to a boil.
4. Add potatoes to the skillet, and cook until potatoes are warmed through, the dressing starts to thicken, and the potatoes start to absorb the dressing. Add in most of the bacon, reserving some for topping.
5. Stir in parsley, transfer to a serving bowl, and top with reserved bacon.
6. Serve warm, or at room temperature.