Authentic German Potato Salad

Ingredients:

• 2 pounds (900 g) waxy potatoes (like Yukon Gold or red potatoes)
• 6-8 slices of bacon, chopped
• 1 small onion, finely chopped
• ½ cup apple cider vinegar
• ¼ cup water or chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

1. Boil the potatoes:
   • In a large pot, place the potatoes (unpeeled) in salted water and bring them to a boil.
   • Cook the potatoes for 15-20 minutes, or until they are just tender but still firm. Avoid overcooking them.
   • Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, peel them and slice them into ¼-inch thick rounds.
2. Cook the bacon:
   • While the potatoes are boiling, cook the chopped bacon in a large skillet over medium heat until crispy. Once done, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
   • Keep the bacon fat in the skillet for the next step.
3. Sauté the onions:
   • In the same skillet with the bacon fat, add the finely chopped onions and sauté them over medium heat until they are softened and translucent, about 4-5 minutes.
4. Make the dressing:
   • Add the apple cider vinegar, water (or chicken broth), Dijon mustard, and sugar to the skillet with the onions. Stir and bring the mixture to a simmer.
   • Cook for a minute or two until the flavors meld and the sugar is dissolved.
5. Combine potatoes and dressing:
   • Place the sliced potatoes in a large bowl. Pour the warm vinegar dressing with the onions over the potatoes and gently toss to coat. Be careful not to mash the potatoes.
   • Add the cooked bacon to the salad and gently toss again.
6. Season and garnish:
   • Taste the salad and season with salt and freshly ground black pepper as needed.
   • Garnish with chopped fresh parsley, if desired;