German Potato Salad

• 2 1/2 pounds red potatoes
• 1 cup finely chopped scallions
• 3/4 cup sweet pickles (about 4 ounces), coarsely chopped
• 2 teaspoons kosher salt
• 1/4 cup extra-virgin olive oil
• 4 ounces slab bacon, cut in 1/2-inch pieces
• 3 tablespoons German-style mustard
• 1/3 cup red-wine vinegar
• 1 tablespoon chopped fresh Italian parsley
• Freshly ground black pepper to taste
• A heavy-bottomed skillet or saute pan, 10-inch diameter; a large bowl for dressing, tossing, and serving

1. Put the whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches.
2. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center, but dont let them overcook, split, or get mushy.
3. When done, drain the potatoes in a colander, peel them as soon as theyre cool enough to handle, and slice into 1-inch cubes.
4. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.
5. Meanwhile, put the olive oil and bacon pieces in the skillet, and set it over medium-high heat.
6. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so.
7. Whisk in the mustard and vinegar, and heat to a boil.
8. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss.
9. Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon of salt.
10. Toss well, and serve right away.

red potatoes, scallions, sweet pickles, kosher salt, extravirgin olive oil, bacon, mustard, redwine vinegar, fresh italian parsley, freshly ground black pepper, skillet

Taken from www.epicurious.com/recipes/food/views/german-potato-salad-372277 (may not work)