German Potato Salad
Potatoes, about 2 pounds or 4-6 cups, diced with peeling left on
8 slices bacon
1 onion, finely chopped
¼ cup Vinegar, (Apple Cider Vinegar works nicely)
½ cup water or chicken stock
2 Tbsp. fresh parsley, or chopped chives
Freshly Cracked Pepper
In a medium saucepan, add potatoes, sprinkle with salt, cover with water, and simmer for about 20 minutes or until tender. Drain water off, and set aside.
Add a slight amount of oil to frying pan, add bacon, cook until crispy, add onions and cook until transparent, (5-8 minutes), add water or stock, and vinegar. Add potatoes and toss until liquid is absorbed. Season to taste with Salt and Pepper, adding chives or parsley just before serving.