German Potato Salad

2 lbs of Medium Red Potatoes, diced
1 Medium Red Onion, finely chopped
1 lb of Bacon, diced
1 Tablespoon of Grainy Mustard
1 Tablespoon of Dijon Mustard
1/4 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
2 Tablespoons Sugar
1/2 Teaspoon Pepper
Fresh Parsley for garnish, chopped

DIRECTIONS:

1. In a large pot of boiling salted water add diced potatoes and cook on a medium high heat for 12 to 15 mins until potatoes are tender when pierced with a knife, remove potatoes from water and place into a large bowl to cool.

2. Meanwhile in a large skillet cooked diced bacon until crispy then remove from pan and place onto a paper towel to rest, remove bacon fat from pan while reserving 1 tablespoon aside for sautéing.

3. Add tablespoon of bacon fat back to skillet and sauté onions for 3 mins, turn off heat and add mustards, oil, sugar and vinegar to onions and stir to fully combine. Pour warm mixture over potatoes with half of the bacon, freshly chopped parsley and stir to combine. Garnish with remaining bacon and more chopped parsley and ENJOY !!!

NOTES:
German Potato Salad can be served warm or cold!






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