Smoky German Potato Salad with Bacon

Acquire the necessary components.

Fill a large container with potatoes and pour in enough water to cover them by at least 1 to 2 inches; heat until boiling point. Cook for a period of time that allows the potatoes to be pierced with ease using a fork, approximately 10 minutes. Remove from heat and let cool before setting aside.

Meanwhile, prepare the bacon in a large, deep pan over medium-high heat. Cook until it reaches a golden brown color and becomes crispy, taking around 10 to 12 minutes to achieve this. Transfer the cooked bacon to a plate lined with paper towels and crumble it once it has cooled enough to handle. Reserve the bacon grease in the pan.

In a separate step, cook the onion in the reserved bacon grease over medium heat until it turns brown. Add vinegar, sugar, water, salt, and pepper to the pan and bring the mixture to a rolling boil.

Once boiling, add the cooked potatoes and half of the crumbled bacon to the pan. Cook for a short period, until the potatoes are heated through, approximately 3 to 4 minutes.

Transfer the warm potato salad to a serving dish and sprinkle the remaining crumbled bacon over it. Garnish with parsley before serving immediately.