German Potato Salad

2 ½ lbs. baby red potatoes

15 slices smoked bacon

1 diced red onion

1/3 cup packed brown sugar

2 T. cider vinegar

3/8 olive oil

salt and pepper to taste

green onions (optional)

Place the potatoes in a pan and cover with water by 1 ½ inches. Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the potatoes are tender when tested with a knife. While the potatoes are cooking, fry the bacon in a skillet until crisp and brown. Remove from the skillet and drain on paper towels. Pour off all but 2 T. of the bacon fat from the skillet, and in it quickly sauté the onion. Remove the onion and set aside. Crumble the bacon (you should have 1 cup bacon pieces, plus a little extra reserved for the garnish).

Combine the brown sugar and vinegar in a large salad bowl. Whisk to blend and dissolve the sugar, then slowly add the oil while continuing to whisk. Season with salt and pepper. Add the onion and bacon to the dressing. Toss the potatoes with the dressing. Let the salad sit at room temperature for 30 minutes. Garnish with the reserved bacon and serve warm. Add green onions for color.