German Potato Salad

2 pounds red potatoes
1 teaspoon salt for boiling the potatoes
12 ounces bacon
½ cup apple cider vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon minced fresh garlic about 3 large cloves
1/2 cup chopped fresh parsley

  1. Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 1 5 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
  2. Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving about 1/4 cup of bacon grease in the pot.
  3. While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside.
  4. Add vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease.
  5. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute. Serve warm.