German Potato Salad

5 pounds of red potatoe

1 pound of bacon

1 large white onion (chopped)

½ cup water

1 cup cider vinegar

5 tablespoon sugar

2 ½ tablespoon koshers salt

2-3 grainy mustard

Cook potatoes in salted water on a gentle boil.  When tender, drain and let cool enough to peel and slice into small disk into a large bowl.

In the meantime, cook bacon and set aside.  Drain off all the fat except for about 2 tablespoons.  Cook onion until translucent. Mix water, vinegar, sugar, kosher salt, grainy mustard.  Add the onion in the same skillet and cook for 4-5 minutes and reduce some.

Add hot onion mixture to sliced potatoes and lightly toss.  Chopped bacon and sprinkle over the top of potatoes.  Let stand for about 1 hour at room temperature so the potatoes will soak up the dressing.