Authentic German Potato Salad

Ingredients

• 3 cups Potatoes (diced peeled potatoes, about 1 1/2 pounds)
• 4 slices Bacon (cooked until crisp, crumbled, reserve drippings)
• 1 small Onion (diced yellow onion)
• ¼ cup White Vinegar
• 2 tablespoons Water
• 1 ½ tablespoons Sugar (white sugar, or more to taste)
• 1 teaspoon Salt
• ⅛ teaspoon Pepper (ground black pepper)
• 1 tablespoon Parsley (chopped fresh parsley, for garnish)

Instructions

1. Place diced, peeled potatoes in a large pot. Add water to cover by 1-2 inches.
2. Bring to a boil and cook until potatoes are easily pierced with a fork, about 10 minutes. Drain and set aside to cool slightly.
3. While potatoes cook, place bacon in a large, deep skillet over medium-high heat.
4. Fry bacon until browned and crisp, 10-12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to cool.
5. Reserve bacon grease in the skillet. Crumble the cooled bacon.
6. Cook diced onion in bacon grease over medium heat until browned, 6-8 minutes.
7. Add white vinegar, sugar, water, salt, and pepper to the pan. Bring to a boil.
8. Once boiling, add potatoes and half of the crumbled bacon.
9. Cook until heated through, 3-4 minutes.
10. Transfer warm potato salad to a serving dish. Sprinkle with remaining crumbled bacon and garnish with chopped fresh parsley. Serve warm.