• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and a Chef’s or Santoku knife, cut the potatoes in half and then in 1/4″ slices. Place in a medium saucepan and cover the potatoes with water. Place the pan over medium heat and bring to a boil. Cover with a lid, and reduce heat to low. Cook for 12-15 minutes, until just tender. Drain in a colander then place potatoes in a large bowl.
  2 pounds red potatoes
• While the potatoes boil, cook the thick cut bacon in a large skillet until browned. Transfer bacon to a paper towel to cool, leaving the bacon grease in the pan. When cool enough to touch, break into bite-size pieces.
  6 slices thick cut bacon
• Dice the red onion and mince the garlic.
  1 cup red onion, 1 cloves garlic

Make the Sweet and Sour Sauce

• Return skillet to medium heat, and sauté the diced red onion and minced garlic in the hot bacon grease. Cook until tender.
• Sprinkle the all-purpose flour, granulated sugar, kosher salt and freshly ground black pepper over the onions. Stir and cook until bubbly.
  1 1/2 teaspoons kosher salt, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon freshly ground black pepper
• Add water, cider vinegar, and whole grain mustard to the pan. Bring to a boil, stirring constantly for 1 minute until the sauce develops and slightly thickens.
  2/3 cup water, 1/4 cup cider vinegar, 2 teaspoons whole grain mustard

Assemble the Potato Salad

• To assemble the potato salad, add the pieces of bacon to the warm potatoes, along with the diced pimento, and dill weed. Gently stir to combine.
  1/4 cup chopped pimento, 1/4 teaspoon dill weed
• Next, pour the sweet and sour sauce over the potato mixture. Gently fold in until potatoes are coated with the sauce.
• Transfer potato salad to a pretty serving dish. Cover and keep warm until ready to serve. Garnish with fresh parsley. Serves 4-6 people.