Authentic Hot German Potato Salad

Start by boiling the potatoes in a large pot of salted water. You want the potatoes to be just firm enough to hold their shape yet tender when pierced with a fork. This usually takes around 15 to 20 minutes.

Next task, the bacon. Don't rush this part. Patience will reward you with perfectly crisp slices. Cook it over medium heat until it's nicely browned and crispy. Keep an eye out to avoid it getting too dark.

Once the bacon is done, use the rendered fat to sauté the onions, celery, and garlic. The onions should become translucent and the celery slightly softened; it only takes about 5 minutes.

Combine the vinegar, sugar, and mustard in a bowl. Stir into the vegetable mixture and cook for a few more minutes until it's all smiling back at you in a hot sweet-and-sour mix.

Now, let’s bring it all together. Gently toss the drained potatoes and bacon with the hot dressing. Season with salt and black pepper to your liking. This step is important to absorb maximum flavor so give it the time it deserves.

Let the salad cool down a bit and then garnish it with fresh parsley just before serving. Pro-tip - The flavors blend out even more potently if you refrigerate the salad for a few hours before serving.