German Potato Salad Texas-Style

Instructions

Cover the potatoes with water in a large pot. Salt the water. Bring to a boil. Boil gently for 15 to 20 minutes, depending on the size of the potatoes. The potatoes should be cooked through, but not mushy. A sharp knife stuck into the center of the potato should go in gently.
Drain the potatoes and cool slightly.
Meanwhile, cook the bacon in a large skillet until crisp. Remove the bacon from the skillet and place in a large bowl.
Remove all but about 2 tablespoons of the bacon drippings from the skillet. Cook the onion in the drippings until softened, about 5 minutes.
Cut the potatoes into 1/4-inch slices, cutting them in half or quarters if the potatoes are large. You can remove the potato skin if you like, but it's not necessary.
Add the potatoes to the bowl with the bacon. Add the onion and bacon drippings from the skillet. Gently stir to combine.
Whisk together the vinegar, mustard, sugar, oil and salt and pepper in a small mixing bowl. Pour the mixture over the warm potatoes.
Stir gently to combine the dressing with the potatoes. Allow to sit about 30 minutes before serving so the flavors can meld. Taste and add additional salt and pepper as necessary.