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Ingredients
– 3 cups diced peeled potatoes
– 4 slices bacon
– 1 small onion, diced
– ¼ cup white vinegar
– 2 tablespoons water
– 1 ½ tablespoons white sugar, or more to taste
– 1 teaspoon salt
– ⅛ teaspoon ground black pepper
– 1 tablespoon chopped fresh parsley
Directions
1. Gather the ingredients.
2. Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
3. While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
4. Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
5. Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
6. Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4
