German Potato Salad

Let's Cook

1. Step 1.

   Boil until just soft enough to pierce with a fork: 2 pounds red or gold potatoes

2. Step 2.

   Drain, peel, and slice or cut into cubes. Cook in a skillet over medium heat until crisp: 4 slices bacon

3. Step 3.

   Transfer to paper towels to drain and set aside. Pour off all but 2 tablespoons of fat from the skillet. Return the skillet to medium-high heat and add: ½ medium onion, chopped; 1 celery rib, chopped

4. Step 4.

   Cook until golden, about 7 minutes. Add and bring to a boil: ½ cup cider vinegar; ¼ cup water or chicken broth; ¼ cup chopped dill pickles; ½ teaspoon sugar; ½ teaspoon salt; (¼ to ½ teaspoon dry mustard); ⅛ teaspoon sweet paprika

5. Step 5.

   Remove from the heat, crumble in the reserved bacon, and add the potatoes, stirring to coat. Serve warm, garnished with: Chopped parsley or chives