Instructions

• Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized.
• Place the potatoes in a large pot and cover with cold water.
• Bring to a boil and stir in 1 teaspoon of salt.
• Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork.
• Drain the water.
• Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner.
• Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
• Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot.
• Cook the bacon, stirring occasionally, until crispy.
• While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half.
• Set aside.
• Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 1/4 cup).
• Slowly and carefully add vinegar, sugar*, Dijon, salt, and pepper to the pot of bacon grease.
• Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes.
• Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.
• Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid.
• Carefully fold in the cooked bacon pieces and chopped parsley.
• Transfer the potato salad to a serving dish and serve hot or warm.
• Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.