Warm Potato Salad

Yesterday, having been invited to a fantastic cookout, I went on the search for a potato salad recipe that did not involve the use of mayonnaise. I found one that was loosely based on Warm German Potato Salad, and then I tweaked it a little based on the ingredients I had laying around. It is definitely sweeter than your typical potato salad, but I think I ended up liking it. Here's how:

Ingredients

• 1 package tiny potatoes - I used a bag of the mini golden potatoes from the produce dept.
• 3 slices bacon
• 1/3 cup white vinegar
• 2 tablespoons water
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill

Directions

1. Place the whole potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. (Note: the potatoes I used were the tiny variety - they did not need to be cut before boiling, but yours might.)               
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Keep on heat until sauce thickens a little. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.               

As a side note: if you don't eat pork, this probably isn't the recipe for you. I feel like you'd probably have to do a lot of changing to make up for the loss of the smoky saltiness that the bacon adds here. Try it!