German Potato Salad

4 Lbs. Potatoes

1 Lb. Bacon, Cut into 1/2" pieces

2 Med. Onions, Chopped

2 Cloves Garlic, Minced

1/2 Cup Chicken Stock

1/3 Cup White Vinegar

5 Tbsp Parsley, Fresh, Minced


Boil potatoes until tender.

Cook bacon until crisp, reserve 1/4 of bacon for garnish.

Add onion and garlic to pan with remaining bacon and cook until onion is soft.

Add chicken stock and vinegar, increase heat to high and bring to a boil. Reserve.

While potatoes are still hot, peal and cut into 1/2" cubes.

Combine potatoes and reserved dressing in a large bowl, add parsley and salt and toss.

Let stand 1 hour for flavors to mingle.