Kartoffelsalat III

Cook the bacon in a large skillet over medium heat until crispy, then remove and set aside, reserving the rendered bacon fat in the pan. Once cooled, crumble the bacon into bite-sized pieces.

While the bacon cooks, boil the potatoes in salted water over medium-high heat until just tender when pierced with a fork. Drain and allow to cool slightly, then slice into quarter-inch rounds.

In the same skillet with the reserved bacon fat, add olive oil and sauté the chopped white onion over medium heat until softened and translucent.

Add the cider vinegar and water to the skillet with the onions, stirring to combine and scraping up any browned bits from the pan. Season with salt and black pepper and bring the mixture to a gentle simmer.

Add the sliced potatoes directly into the warm vinaigrette in the skillet, gently tossing to coat each slice evenly with the dressing.

Fold in the crumbled bacon and chopped parsley, tossing gently to distribute throughout the salad without breaking the potato slices.

Taste and adjust seasoning with additional salt, black pepper, or cider vinegar as needed. Serve the salad warm directly from the skillet or transfer to a serving dish.