GERMAN POTATO SALAD (MARTHA STEWART’S)

As much as I love the simplicity of Grandma Wilkinson's German potato salad, sometimes I just want something, slightly flashier.  The kind of flash that ONLY mustard can provide.  Martha's and Grandma Wilkinson's recipes are pretty much the same, except for the addition of a nice grainy mustard, the substitution of cider vinegar for plainold white vinegar and this one has much less sugar.  The result is less sweet and sour than Grandma's. 

I made this for a little gathering that my friend Brian had at his apartment.  It was the perfect compliment to the bar-b-qued ribs he made.

INGREDIENTS
5 lbs red potatoes (about 12), scrubbed and halved
1 tablespoon plus 2 teaspoons coarse salt
1 cup cider vinegar
1/2 cup water
5 teaspoons sugar
2 teaspoons grainy mustard
8 slices thick-cut bacon (about 8 ounces) cut into 1/4 inch dice
1 small onion, chopped (about 1/2 cup)

METHOD
Place potatoes in large pot with enough water to cover by several inches.  Bring pot to boil over high heat.  Add 1 tablespoon salt, and reduce to gentle boil.  Cook until tender when pierced with the tip of a knife, about 20 minutes.  Drain in colander, and let stand until cool enough to handle.  Peel, and cut into 1/4 inch thick slices; set aside.

Meanwhile, combine the vinegar, water, sugar, mustard and 2 teaspoons salt in a small bowl.  Set aside.

Cook bacon in a large skillet over medium low heat, stirring frequently, until brown and crispy.  Use a slotted spoon to transfer to a plate lined with paper towels.  Drain all but a thin coating of fat from the pan.  Add onions, and cook until translucent but not browned, about 2 minutes.

Stir in reserved vinegar mixture; bring to a simmer over medium heat, and cook for 1 minute.  Pour mixture over warm potatoes, and stir gently to combine.  Let stand until moist of the liquid is absorbed, about 10 minutes.  Sprinkle with bacon, and serve immediately.