Skillet German Potato Salad

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 1/4 cup Italian parsley, fresh
  • 1 1/2 lbs Red potatoes, small
  • 1 Sweet onion, Medium

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1 Salt & pepper
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3 tbsp Olive oil

• Liquids

  • 2 tbsp Water

Found on smalltownwoman.com

Description

Ingredients

• 1 1/2 lbs small red potatoes
• 4 slices bacon
• 1/4 cup apple cider vinegar
• 1 1/2 tablespoons sugar
• 2 tablespoons water
• 3 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 medium sweet onion chopped
• 1/4 cup fresh Italian parsley chopped
• Salt & Pepper to taste

Directions

• In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
• Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
• In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
• Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
• Stir in chopped bacon and parsley.