Here's something to enjoy with your Oktoberfest beer and bratwurst!

5-6 Red or Yukon Gold potatoes
1/2 of a red onion, diced
1/3 lb. thick bacon, cut into bits
1/3 cup red wine vinegar
4-5 tbsp. white vinegar
1/4 cup vegetable oil
1/2 cube chicken bullion
1 tbsp. fresh parsley, chopped
salt to taste

Fry up the cut bacon, making it just crisp but not crunchy. Drain on paper towels. Reserve about 1 tbsp. of the fat and melt the chicken bullion in it.

Boil the potatoes whole for 20 minutes. Drain and let sit for a few minutes. While still hot, pull/rub the skins off using a rough towel. A clean dish towel is fine. Just make sure your wife doesn't try to use it for anything afterwards! Then cut em in half and slice about 1/4 inch thick.

Immediately pour on the vinegar and toss lightly with a spatula. Let it sit and soak into the potatoes for a few minutes. Then dump in the rest. Put the vegetable oil in last so you can gauge how much you really need. You need just a light coating. Toss it lightly. You can also add a little water if there's not enough "body".

If you did it right you will now have the most delicious potato salad ever made. No need for pepper, sugar, mustard or other stuff. This is really good!

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