Phenomenal German Potato Salad With Fresh Dill Pickle

• 2 tablespoons sugar
• 1 cucumber, peeled, quartered, seeded, and cut into 1/4-inch slices
• 1 cup white vinegar
• 1/2 teaspoon dried dill
• salt and pepper
• 3 lbs small red potatoes, scrubbed and sliced 1/4 inch thick
• 8 slices bacon, chopped
• 1 onion, minced
• 1/4 cup olive oil
• 1/4 cup coarse grain mustard
• 1/4 cup parsley, chopped

1. Fresh Cucumber: Stir sugar, cucumber, 1/2 cup vinegar, dill, and 1/2 teaspoon salt together in bowl; set aside while preparing potatoes.
2. Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
3. Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.
4. Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer.
5. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
6. Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).

sugar, cucumber, white vinegar, dill, salt, red potatoes, bacon, onion, olive oil, coarse grain mustard, parsley

Taken from www.food.com/recipe/phenomenal-german-potato-salad-with-fresh-dill-pickle-436788 (may not work)