A delightful twist on the classic German potato salad, featuring crispy bacon and a tangy dressing.
Peel the potatoes and cut them into cubes.
Cut the potatoes into uniform pieces to ensure even cooking.
Boil the potato cubes in salted water until tender, then drain and set aside.
Test the potatoes with a fork; they should be tender but not falling apart.
Cook the bacon in a frying pan until crispy, then crumble it into small pieces.
Save the bacon grease for added flavor in the dressing.
Sauté the chopped onion in the bacon grease until softened.
Cook the onions over medium heat to avoid burning.
In the same pan, combine the vinegar, Worcestershire sauce, paprika, salt, and pepper to create the dressing. Simmer for 5 minutes.
Stir the dressing constantly to prevent it from sticking to the pan.
In a large mixing bowl, combine the cooked potatoes, crumbled bacon, sautéed onions, and chopped parsley.
Gently toss the ingredients to avoid breaking the potatoes.
Pour the warm dressing over the potato mixture and toss to coat evenly.
Ensure the dressing is evenly distributed for consistent flavor.
Transfer the salad to an oven-safe dish and let it sit for a few hours to allow the flavors to meld.
Cover the dish with foil to keep it warm.
Reheat the salad in a 350°F oven for 15 minutes before serving.
Serve the salad warm for the best taste experience.
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