German Potato Salad

This is the second time I've made this recipe. I let the dressing sit for much longer than the recipe said to (step 3) and I used coarse-grain mustard like the recipe called for instead of just plain dijon. I thought it tasted a lot better this time around. :)

Ingredients (from Cook's Country magazine):

2 Tbl sugar

1 cucumber (peeled, quartered, seeded, and cut into 1/4-inch slices)

1 cup white vinegar

1/2 tsp dried dill

salt and pepper

3 pounds small red potatoes (scrubbed and sliced 1/4 inch thick)

8 slices bacon (chopped)

1 onion (minced)

1/4 cup olive oil

1/4 cup coarse-grain mustard (I used Grey Poupon)

1/4 cup fresh parsley

1 - Prep cucumber. Stir sugar, cucumber, 1/2 cup vinegar, dill, and half teaspoon salt together in bowl; set aside while preparing potatoes.

2 - Cook potatoes. Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups of water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.

3 - Make dressing. Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all BUT 2 tablespoons bacon grease. Add onion and olive oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. Drain cucumbers and reserve juice. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes (I let mine sit for about 30 minutes).

4 - Assemble salad. Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper Transfer to serving bowl and serve. (Salad can be refrigerated in air-tight container for one day. Bring to room temperature before serving.)