re: Easy, Tasty Potato Salad Recipe?

Here's one from America's Test Kitchen:

German Potato Salad

Tired of cold potato salads? German potato salad is best served warm and offers a balance of big flavors from bacon and vinegar—when made correctly.

The Problem
Tasteless, broken down potatoes; unbalanced, flavorless vinaigrettes; and greasy, greasy, greasy overall.

The Goal
A hot or warm potato salad, pungently tangy from its vinegar dressing and chock-full of bacon flavor.

The Solution
Use low-starch potatoes (small red potatoes, for example) cut in half and cooked in heavily salted water. Fry up plenty of bacon, then use just part of the rendered fat in the vinaigrette, along with white vinegar, whole-grain mustard, sugar, and some of the potato cooking water, which adds a bit of body to the dressing (from the potato starch).

Ingredients
2 lbs medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
Table salt
8 oz bacon (about 8 strips), cut crosswise into 1/2-inch pieces
1 medium onion , chopped fine (about 1 cup)
1/2 tsp sugar
1/2 cup white vinegar
1 Tbs whole-grain German-style mustard
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.

2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve.

Yield: Serves 6 to 8 as a side dish.