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German-Style Potato Salad
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Makes 6 to 8 Servings
|2 pounds small red potatoes, scrubbed and halved|
|8 strips of bacon cut crosswise into ¾-inch pieces|
|3/4 cup finely chopped onion|
|1/2 teaspoon sugar|
|1/2 cup white vinegar|
|1 tablespoon whole-grain German-style mustard|
|1/4 teaspoon ground black pepper|
|1/4 cup chopped fresh parsley|
- 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.
- 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.
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