Pennsylvania Dutch Potato Salad

Ingredients

• 3 slices applewood-smoked bacon diced
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup carrots shredded
• 0.5 cup celery chopped
• 2 tablespoons cider vinegar 
• 0.3 teaspoon mustard dry
• 2 large eggs lightly beaten
• 3 tablespoons parsley fresh chopped
• 2 large hardboiled eggs chopped
• 0.5 teaspoon kosher salt 
• 0.5 cup sugar 
• 0.5 cup water 
• 0.3 cup vinegar white
• 2 cups onion yellow chopped
• 2.8 pounds yukon gold potatoes 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Cool 10 minutes; peel and chop.
2. Combine potatoes, onion, celery, carrot, and chopped eggs in a large bowl.
3. Cook bacon in a large nonstick skillet over medium heat until crisp, stirring occasionally.
4. Remove bacon from pan with a slotted spoon, reserving 2 tablespoons drippings in pan.
5. Combine sugar, 1/2 cup water, white vinegar, and next 5 ingredients (through beaten eggs); stir with a whisk.
6. Add sugar mixture to pan; cook 8 minutes over medium heat or until slightly thick, stirring constantly with a whisk.
7. Pour sugar mixture over potato mixture, stirring gently to combine.
8. Add reserved bacon and parsley; toss gently to coat.
9. Serve warm or at room temperature.