German Potato Salad
4 slices Bacon- small dice
3 lbs Yukon Gold Potatoes- cooked with the skin on
1 C Onion- fine diced
1/3 C Cider Vinegar
1/8 Tsp Salt
1 Tsp Black Pepper
1/4 C Chicken Stock
1/4 C Curly parsley- minced
Preheat a medium size sauté pan to medium heat.
Add the diced bacon to the sauté pan.
Cook the bacon until thoroughly cook, but not dark or crispy.
Set the bacon aside until needed, but reserve the bacon fat.
Peel the potatoes and slice into 1/4 inch thick slices.
Combine 1/2 C of cooked potato, salt, pepper, cider vinegar and chicken stock in a bowl.
With a fork, mash the potatoes with the vinegar and chicken stock until the liquid is slightly thickened.
Combine all ingredients, including the bacon fat.
Gently fold all the ingredients together until thoroughly combined.
Serve between room temperature and 120°F.