German Potato Salad

Ingredients

• 2 pounds new potatoes (small or medium-sized)
  
• 1 teaspoon salt
  
• 10–12 oz. bacon chopped into bite-size
  
• 2–3 cloves garlic-minced
  
• 1 tablespoon olive oil
  
• 5 tablespoon apple cider vinegar
  
• 1 tablespoon brown sugar
  
• 1 tablespoon Dijon mustard
  
• 1/2 teaspoon salt (or more to taste)
  
• Freshly ground pepper (to taste)
  
• 1/3 cup chopped fresh parsley
  
• 1 red onion-sliced
  

Instructions

1. Place the potatoes into a pot and cover with cold water, bring to a boil and add 1 teaspoon salt. Cook for about 15-20 minutes, or until tender when pierced with a fork, drain, and set aside to cool. Chop potatoes with the skin into 2/3 inch cubes.
   
2. In a large deep skillet fry bacon over medium-high heat until browned and crisp. Remove the bacon from the pan and set aside.
   
3. Add minced garlic to the bacon grease and cook over medium heat until browned, then add olive oil, apple cider vinegar, mustard, brown sugar, salt and pepper to the pan and bring to a boil. Add the potatoes, sliced red onion and half of the parsley and bacon. Heat through and transfer to a serving dish. Sprinkle with the remaining bacon and parsley. Serve warm.