German Potato Salad

For the Salad

• 3 large Russet potatoes (about 2 pounds)
• ¼ pound bacon
• ½ red onion, diced small
• 2 tablespoons fresh parsley, minced

For the Dressing

• ¼ cup apple cider vinegar
• 1½ tablespoons mustard
• 1½ tablespoons honey
• 1 teaspoon salt

1. Boil whole potatoes in a large pot of cold, salted water until the potatoes are fork tender about 30 to 45 minutes, depending on the size of potatoes. Drain and let cool.
2. Cook bacon in a large skillet until crispy and fully rendered. Drain bacon on a paper towel lined plate and crumble once cool. Reserve fat in the skillet.
3. Add onions to skillet with the bacon fat and sauté over medium heat until translucent, about 5 to 7 minutes.
4. Once potatoes are cool, dice into large chunks and place in a large bowl. Add bacon crumbles, onions and parsley to potatoes.
5. To make the dressing, whisk together apple cider vinegar, mustard, honey and salt and pour over potato salad. Gently toss to coat. Refrigerate and serve cold or room temperature.