Grilled German potato salad with hot bacon dressing

Roast the potatoes on a covered grill at about oven-roasting heat, around 375, flipping occasionally, until just barely tender when tested with a wooden skewer.

Cool until they can be handled.

Start the sliced bacon in a cold dry pan over medium and cook until crisp, when the grease turns a little foamy.

Remove exactly half the bacon with a slotted spoon for topping.

Add the diced onion to the remaining bacon and fat and cook on medium until translucent, about five minutes.

Peel the potatoes if wanted, quarter lengthwise and slice a quarter to half inch thick into a mixing bowl.

Add sugar, salt, black pepper and cayenne, then the vinegar, deglazing the pan; raise to medium-high and bring to a boil, then turn off the heat.

Pour the hot dressing over the potatoes and toss; rest five minutes and toss again.

Mix in chopped parsley, taste for salt, and top with the reserved bacon and more parsley; serve warm.