German Potato Salad
DIRECTIONS FOR: GERMAN POTATO SALAD InGredients 2 lb(s) Yukon gold potatoes (about 4), peeled 3 Tbsp extra-virgin olive oil 8 oz bacon, cut into 1/2-inch strips 1 medium yellow onion, diced 3 Tbsp apple cider vinegar 2 Tbsp whole-grain mustard 1 Tbsp sugar Kosher salt and freshly ground black pepper 4 scallions, chopped 1 cup fresh flat-leaf parsley leaves, chopped directionS 1. Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds. 2. Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and di...
