1. Fresh Cucumber: Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes. 2. Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot. 3. Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes. 4. Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer. 5. Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes. 6. Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.). ---------------------------------------------------------------------------
Nutrition
Ingredients
