2-1/2 pounds red new potatoes
4-6 slices lean bacon, crumbled
1/2 medium red onion, finely diced
1/4 cup rice wine vinegar
1/3 cup bottled water
2 tablespoons granulated sugar
1 teaspoon kosher or sea salt
1 teaspoon fresh-ground black pepper
2 teaspoons coarse ground brown mustard
1/2 cup chopped green onions
2 tablespoons finely chopped fresh parsley
1 teaspoon paprika for garnish

Start off by placing the potatoes in a large oval roaster or gumbo pot.

Then add to the pot just enough water to cover them about an inch or two.

Now bring them to a rapid boil over high heat. . . but immediately reduce the heat and simmer the spuds, uncovered, for 20 or 30 minutes or until they become fork-tender.

At that point, drain them and let them cool. When you can handle them comfortably, peel them with a small paring knife, removing only the outermost layer of skin.

The next step is to cut each potato into small, diced chunks. When that's all done, set the chunks aside for a while.

Since this recipe requires that you cook 4-6 slices of bacon and crumble it into this dish, I suggest you do this while you're peeling the 'taters.

I also suggest that you then leave about 3 tablespoons or so of the bacon drippings in the skillet so that you can toss in the diced red onion and saute it until tender.

Meanwhile, it's time to briskly whisk together in a large bowl the vinegar, water, sugar,

salt, black pepper, mustard, and green onions (in other words, the seasoning mix for this salad). Then when these ingredients are thoroughly mixed, drop into the bowl the chopped potatoes and the crumbled bacon and toss everything together gently until the 'taters are well coated.

I strongly recommend that you do this 'tossing' gently because to do otherwise will turn the potato salad into a big bowl of 'smashed potatoes.'

All that's left to do now is garnish the potato salad with finely minced fresh parsley when it's served and crown it with a sprinkling of paprika.


Chef's Notes:

Oh nearly forgot! This potato salad can be served both hot or cold, and because it contains no eggs or mayonnaise it is ideal for Oktoberfest or as a side dish for picnics and other outdoor meals.

To serve it warm, you can either slide it into the microwave for a minute or two (remember it's served 'warm' not 'hot), or place the container it's in (preferably stainless steel) in the oven covered at 200 degrees until warm.