German Potato Salad

Ingredients

• 3 lb red potatoes (sliced 1/4-inch thick peel intact)
• 1 tsp salt
• 8 slices bacon (cooked and crumbled)
• 1 small sweet onion (diced)
• 2 medium garlic cloves (finely minced)
• 3/4 cup cider vinegar
• 1/3 cup vegetable oil
• 3 Tbsp granulated sugar
• 1 1/2 Tbsp Dijon mustard
• 1 tsp celery salt (more or less to your taste)
• 1/2 tsp freshly ground black pepper
• 1 medium bunch green onions (thinly sliced)
• 3 Tbsp fresh Italian parsley (chopped)
• 1/2 tsp celery seeds

Instructions

1. 1

   Place potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.

2. 2

   Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside in a large bowl.

3. 3

   Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate to drain, then crumble. Set aside.

4. 4

   Reserve 3 Tbsp bacon grease in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.

5. 5

   Whisk in the vinegar, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.

6. 6

   Pour over potatoes. Use a large spoon or spatula to gently toss the potatoes with the dressing, green onions and parsley.

7. 7

   Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds. (Makes about 3 lbs )