Roasted German Potato Salad

• 2 pounds red skinned potatoes scrubbed and cut into 1-inch pieces
• 3 tablespoons olive oil, extra-virgin
• 1 x salt and black pepper
• 8 slices bacon chopped
• 1 medium onions finely chopped
• 1/2 teaspoon sugar
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tablespoon whole-grain mustard german-style
• 1/4 cup parsley leaves fresh snipped leaves, chopped

1. Preheat oven to 425 degrees F. In a shallow roasting pan, toss the potatoes with olive oil and season generously with the salt and black pepper.
2. Roast potatoes in single layer, tossing potatoes once or twice, until golden brown and skins are wrinkled for about 35 to 40 minutes.
3. Transfer to large serving bowl.
4. In the meantime, cook bacon until crisp.
5. Using a slotted spoon, transfer bacon to paper toweling to drain.
6. Discard all but 3 tablespoons of bacon fat, and heat skillet over medium heat.
7. Add the onion and cook until onion is softened and just beginning to brown, about 6 minutes.
8. Add the sugar and stir until dissolved, then add vinegar and water, increase heat and bring to the boil.
9. Cook until reduced to about 3/4 of a cup, about 7 minutes.
10. Remove from heat, stir in the mustard and a healthy grinding of black pepper.
11. Pour the dressing over the warm potatoes.
12. Sprinkle with parsley and bacon then toss to combine.
13. Taste and adjust seasoning as needed.
14. Serve warm or at room temperature.

red skinned potatoes, olive oil, salt, bacon, onions, sugar, white vinegar, water, wholegrain mustard, parsley

Taken from recipeland.com/recipe/v/roasted-german-potato-salad-53835 (may not work)