Classic German Potato Salad
2 lbs waxy potatoes (such as Yukon Gold or red potatoes)
6-8 slices bacon, diced
1 medium onion, finely chopped
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon #18 Baden-Wurttemberg Spice Blend
Salt and pepper, to taste
1/4 cup chopped fresh parsley
Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the pot of water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 20-25 minutes, depending on their size.
Drain the potatoes and let them cool slightly until they are safe to handle. Once cool enough, peel the potatoes and slice them into 1/4-inch thick rounds.
In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess fat.
Reserve 2-3 tablespoons of bacon grease in the skillet and discard the rest. Add the chopped onion to the skillet and cook over medium heat until softened and translucent.
In a small bowl, whisk together the white vinegar, sugar, Dijon mustard, and Baden-Wurrtemberg spice blend. Pour this mixture into the skillet with the onions, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Gently fold the cooked potatoes into the skillet, making sure they are well-coated with the dressing. Season with salt and pepper to taste.
Add the cooked bacon to the skillet, stirring gently to combine. Cook for an additional 2-3 minutes to warm the salad through.
Transfer the warm German potato salad to a serving dish and garnish with chopped fresh parsley. Serve immediately.