German Potato Salad

Begin by submerging potatoes into a large container filled with salted water, then bring the mixture to a rolling boil. Gradually decrease the heat to a lower setting and let it simmer until the potatoes are tender, approximately 20 minutes. Remove from heat and allow to cool down.

Next, combine dry mustard with a small amount of water in a tiny bowl and let it sit for 10 minutes, allowing the flavors to meld together.

In a separate pan, cook diced bacon over medium-high heat, stirring occasionally, until it's evenly browned and crispy. Remove the cooked bacon from the pan with a paper towel, reserving the pan drippings for later use. Allow the bacon to cool before crumbling it into smaller pieces.

Using the reserved pan drippings, cook sliced onions over medium heat until they're translucent and soft. Stir in the mustard paste, sugar, a quarter cup of water, and apple cider vinegar to create a dressing. Bring the mixture to a boil, then reduce the heat to a low setting and let it simmer for 2 minutes.

If desired, peel the potatoes and slice them into thin rounds. Create a layered salad by arranging three potato slices in a single layer, followed by half of the crumbled bacon, chopped celery, and fresh parsley. Season with salt and black pepper to taste.

Pour a small amount of the vinegar dressing over the layer, then repeat the process with the remaining three potatoes, bacon, celery, parsley, salt, and black pepper. Pour the remaining dressing over the salad, cover it with a lid, and let it sit at room temperature for 30 minutes before serving.