3 lbs. red potatoes (about 8 large) or Yukon Golds, cut into 1" pieces
1 tbsp. salt
8-10 slices bacon, cut into 1/2" pieces
1 medium red or yellow onion, minced
1/4 cup fresh chopped parsley
3/4 cup distilled white vinegar
3 scallions, sliced
1 tbsp. sugar
2 tbsp. whole grain mustard
1/2 tsp. black pepper
1 1/2 cups reserved potato water
1. Dice the potatoes (do not peel), place in a large stock pot and add enough water to cover 1" above the potatoes. Add 1 tbsp. of salt; bring to a boil and cook about 10 minutes or until just tender.
2. Drain the water from the potatoes, reserving about 1 1/2 cups of the water. Cover drained potatoes to keep warm.
3. In a medium saute pan, cook the bacon over medium heat, stirring occasionally, until just browned and crispy (don't overcook). Remove with slotted spoon to a paper towel-lined plate to drain. Reserve drippings in the pan.
4. Add the minced onion to the drippings in the pan and cook 5-7 minutes, stirring occasionally, until they just start to brown.
5. Add the sugar and stir until melted. Add the vinegar and reserved potato water; bring to a simmer and cook 3-5 minutes to slightly reduce.
6. Stir in the mustard, black pepper, potatoes, parsley, scallion and most of the bacon (reserve some of the bacon to top as garnish).
7. Stir well and let the potato salad marinate, covered, at least one hour at room temperature or overnight in the frig. IMHO, the longer the better.
8. Garnish with the remaining bacon bits just before serving.