4 slices bacon
1 small onion, chopped
1/4 cup vinegar
2 tbsp. water
3 tbsp. sugar
1 tsp. salt
3 cups cooked potatoes, chopped
ground black pepper
- 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, and set aside to cool.
- Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add onion to the bacon fat, and cook over medium heat until browned. Add the vinegar, 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. This German Potato Salad can be served warm or chilled, but you taste the bacon a bit more when it’s chilled.