German Potato Salad

Really good. Adapted (just slightly) by LKD from Authentic German Potato Salad. Serves 4-6.

• 24 oz. diced peeled potatoes
• 4 slices bacon, chopped
• 1 small onion, diced
• 1/4 cup cider vinegar
• 2 tablespoons water (use potato cooking water)
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Directions

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, reserving 2 Tbs. cooking water, and set aside to cool.
2. Fry the bacon in a large deep skillet over medium-high heat until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, cooking water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.