German Potato Salad

• 1/3 cup white-wine vinegar
• 2 tablespoons sugar
• 2 tablespoons stone-ground mustard, or to taste
• Kosher salt and freshly ground black pepper
• 2 1/2 pounds Yukon Gold potatoes, well scrubbed, diced into 1-inch cubes
• 8 slices bacon, diced
• 1 medium red onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley

1. Whisk together the white-wine vinegar, sugar, mustard, salt, and pepper to make the dressing.
2. Slip the potatoes into a large pot of cold water.
3. Bring to a boil, add a large pinch of salt, then reduce to a simmer.
4. Cook the potatoes for 20 minutes, or until fork-tender.
5. Drain well, and keep warm while you prepare the bacon.
6. Cook the bacon in a large skillet over medium heat until crisp.
7. Remove the bacon to a paper-towel-lined plate.
8. Add the onion and garlic to the bacon grease, and saute until tender, about 4 minutes.
9. Whisk the dressing into the vegetables.
10. Simmer, while stirring, until you see the dressing beginning to thicken so that it lightly coats the back of a spoon, about 2 minutes.
11. Add the potatoes, dill, parsley, and bacon to the pan, and stir together well to coat with dressing.
12. Serve while warm.

whitewine vinegar, sugar, stoneground mustard, kosher salt, potatoes, bacon, red onion, garlic, dill, parsley

Taken from www.epicurious.com/recipes/food/views/german-potato-salad-384087 (may not work)