German Potato Salad

Cut the potatoes into chunks 1½ to 2 inches thick. Drop them into a large pot of boiling water. Once the water starts to heavily boil, turn the heat down slightly so that the potatoes do not bounce around in the pan.

Slice the bacon in a cross section about ½ inch thick. Working in batches, slowly saute the bacon until the fat is rendered out and the bacon pieces are cooked. Remove the bacon as it cooks and set it aside. Make sure that the bacon grease does not burn.

When a fork will just go into the potatoes, take them out, drain and rinse them with cool water. Peel and slice the potatoes about ¼ to ⅓ inch thick into a large bowl.

Put the entire bacon fat mixture back in the pan. Place 1 tsp of salt and 1 tsp of sugar into a small teacup. Fill the teacup halfway with vinegar and fill the remaining half with water. Add to the warm bacon fat and stir well. You may need to use a second cup to thin the bacon fat to a reasonable consistency.

Pour the warm marinade over the peeled potatoes, working in small batches. Chop the green onions and parsley. Set aside.

Let the potatoes marinade for at least a half an hour, gently turning (fold the potatoes, rather than stir them) once after adding half of the green onions. Add the rest of the onions, half the parsley, and half the reserved bacon. Gently turn again, adding the rest of the bacon.

Taste for seasoning. If it is too bland, mix some more of the bacon/vinegar solution and add to the potatoes. Remember, too much vigorous turning will break the potato slices, resulting in a mushy potato salad.

Let sit several hours (overnight is best). If its still too bland, add white pepper.