GERMAN POTATO SALAD
2 strips bacon, sliced 5 white potatoes, sliced #4 blade, or waffle cut #5 blade 1 onion, chopped #2 blade ¼ cup (60 ml) vinegar (white distilled or apple cider vinegar) 2 tablespoons sugar
In the skillet, cook bacon over medium heat until slightly crisp. Remove from pan with a slotted spoon and set aside.
Add potatoes and onions to skillet, cover, close the vent and reduce heat to medium-low and cook for about 10 minutes. With a flexible spatula, turn potatoes, cover, and continue cooking, about 5-7 minutes.
Combine vinegar and sugar; add mixture to pan along with crumbled bacon.