Octoberfest German Potato Salad - cooking recipe

Ingredients

8 -10 slices uncooked bacon
3 lbs potatoes (peeled and sliced or chopped)
1 small onion, finely chopped
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1/4 cup bacon drippings (or add in oil to bacon grease to make 1/4 cup)
1/3 cup vinegar (use white or cider vinegar)
2 tablespoons white sugar
2 tablespoons dried parsley
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt)
1/2 - 1 teaspoon coarse ground pepper (or to taste)

Preparation

In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside.
Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil.
Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion.
In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine.
Sprinkle the cooked bacon on top of the salad.
Let stand at room temperature for 1 or more hours before serving.