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German Style Potato Salad
From the kitchen of Sharmagne Leland-St. John

3 cups red potatoes, diced
6 slices bacon
1 small onion, diced
2 tablespoons water
¹⁄₄ cup white vinegar
3 tablespoons sugar
1 teaspoon salt
¹⁄₈ teaspoon pepper
1 tablespoon parsley

Place the potatoes in a pot, cover with water.
Bring to a boil, and cook for approximately
10 minutes, or until easily pierced with a
fork. Drain and set aside to cool.

Put the bacon into a large deep iron skillet
over medium-high heat. Cook until browned
and crisp. Remove and set aside.

Add the onion to the bacon grease, 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 half the
bacon into the mixture. Heat through, transfer to
a serving dish. Crumble the remaining bacon over
the top and serve warm.

 

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