Hot German Potato Salad

1. Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and slice into thick discs.
2. Cook bacon until crispy in a large skillet. Remove, crumble, and reserve 2 tablespoons drippings.
3. Sauté onions in bacon drippings until golden, 5-8 minutes.
4. Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to boil.
5. Add potatoes, parsley, and half the bacon. Toss to coat.
6. Transfer to serving dish. Top with remaining bacon.

Storage:

Keep refrigerated in airtight container up to 5 days. Reheat with splash of water over medium-low heat or in microwave.

Notes:

• Best served warm or room temperature
• Can be made ahead – flavors improve overnight
• No need to peel potatoes unless using russet
• Bacon drippings are essential for authentic flavor