German Potato Salad

This warm potato salad was always on the pot-luck table when I was a kid, and I still love it to this day. This recipe contains no mayonnaise, making it a great option for a BBQ where it may sit out for awhile.

PREP TIME: 30 minutes
COOK TIME: 20 minutes

3 cups potatoes, peeled and cubed
4 strips bacon, sliced
1 small red onion, cut into slivers
1/4 cup apple cider vinegar (we like Bragg's brand)
2 tablespoons water
3 tablespoons sugar
1 tablespoon whole ground mustard
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh dill or parsley

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 grease, and cook over medium heat until browned. Add the vinegar, mustard, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley or dill. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm or room temperature.