Warm German Potato Salad

Cookbook Category: Salads, Vegetables & Sides

8 medium baking potatoes (russets), peeled
1/2 cup apple cider vinegar
4 teaspoons sugar
2 teaspoons salt (divided)
10 slices bacon
1/4 cup bacon drippings
3/4 cup finely chopped onion
freshly ground black pepper, to taste

Peel the potatoes and cook in salted water (1 teaspoon salt) just until they can be easily pierced with a fork. Drain. When potatoes are cool enough to handle, cut into bite-size pieces.

Combine vinegar, sugar and remaining 1 teaspoon salt, and set aside.

In a large skillet, fry the bacon until crisp; remove and crumble. Drain bacon drippings from the skillet reserving 1/4 cup. Return 1/4 cup bacon drippings to skillet, and sauté the chopped onion just until softened. Add the vinegar mixture to the skillet and bring to a boil. Immediately add the chopped potatoes and crumbled bacon. Gently toss until heated through. Add black pepper to taste, and serve at once.