German-Style Potato Salad

Makes 6 to 8 Servings

Ingredients:

Directions:

1. Place potatoes in a large saucepan; cover with water then add 1 tablespoon of salt. Bring to a boil over high heat then reduce temperature; simmer potatoes for about 10 minutes, or until they are tender when pierced with a paring knife. Drain potatoes, reserving 1/2 cup of the cooking liquid. Return potatoes to saucepan and cover to keep warm.
2. In a large skillet, and while potatoes are cooking, fry bacon until browned and crisped. With tongs, transfer bacon to a paper towel-lined plate. From skillet, pour off all but 4 tablespoons of the bacon grease. Set skillet over medium heat; add onions and cook, stirring occasionally, until just beginning to brown and soften, about 5 minutes. Add sugar to onions and stir for about 30 seconds, until sugar is dissolved. Add reserved potato cooking liquid and white vinegar to skillet then bring to a simmer; cooking for about 3 minutes, or until mixture is reduced to about 1 cup. Remove skillet from heat then whisk in mustard and pepper. Add parsley, potatoes, and bacon to skillet; toss to combine. Adjust seasoning with salt then serve.