3Strips Thick Cut Bacon¼ Cup Cooked (Reserve bacon grease)
¼ CupDiced Red Onion
¼CupDiced Green Onion
¼CupFinely Chopped Parsley
2tablespoonApple Cider Vinegar
Start this dish by rinsing the potatoes and remove any unwanted blemishes. Put them in a pot, and add cool water to cover 1 inch above the potatoes. Put a pinch of salt in the water. Put on the stove and bring to a boil. Let the potatoes cook on a low boil until they are fork tender. Drain and set aside.
Heat a small skillet on medium heat. Cut up 3 strips of bacon into ¼" pieces. Put in the skillet and fry. Stir occasionally to help the bacon brown evenly. When the bacon is nearly crisp. Remove from the pan and place in a bowl. Reserve the bacon drippings in the same bowl. Do not pat dry or remove throw away the grease.
Wash the parsley and green onions. Chop the parsley into fine bits. Cut the green onions into thin rings. Give the red onion a fine dice. When you are finished, you should have ¼ cup of each item.
Cut warm potatoes in half (quarters if they are bigger potatoes) and put them in a large bowl. Potatoes should still be hot. Use tongs to handle the hot potatoes.
Add warm bacon bits and reserved grease to the potatoes. Add diced onion, green onion, and parsley as well. Add coarse mustard, vinegar, and dry spices. Gently toss the salad until it is evenly mixed. Serve warm.
This German Potato Salad tastes great cold as well. If you would like to make this dish ahead, simply cover with plastic wrap and chill for a few hours or overnight.