German Potato Salad

Cook potatoes, whole and unpeeled, in water just until tender when pierced with a fork. Drain, then set aside until cool enough to handle. (Potatoes can be cooked a day ahead and refrigerated until ready to make the salad.) Slice potatoes into slices that are a little over 1/4″ thick. (Leave peel on potatoes.)

In a large frying pan, fry bacon until crisp. Remove bacon from pan and drain on paper towels. Reserve 2-3 tablespoons bacon fat in the pan. Discard remainder of fat.

Over medium heat, cook onion in bacon fat until translucent. Stir in the vinegar, sugar, water, salt, celery salt, mustard powder, and black pepper. Stir to combine.

Add potatoes and bacon to the dressing and toss to distribute ingredients evenly. Heat over medium heat, stirring as needed, until potatoes are warmed throughout. Serve while warm, garnished with parsley. Can also be served at room temperature.