Grilled German potato salad with hot bacon dressing

Roast the potatoes on a covered grill at around 375, flipping occasionally, until just barely tender when tested with a wooden skewer; cool until they can be handled.

Cook sliced bacon from a cold dry pan over medium until crisp, when the grease turns foamy; remove half with a slotted spoon.

Add the diced onion to the bacon and fat in the pan and cook on medium about five minutes until translucent and softened.

Peel the potatoes (optional), quarter lengthwise and slice a quarter to a half inch thick into a mixing bowl.

Add white sugar, salt, black pepper, cayenne and about half a cup of champagne 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, toss again and mix in chopped parsley; taste for salt.

Serve warm, garnished with parsley and the reserved crispy bacon.