1-Getting this German potato salad just right starts with prepping your ingredients carefully. First, scrub and cut the red potatoes as needed, then boil them in water with 1 teaspoon of salt for 15 to 20 minutes until they’re tender. Once done, drain them and let them cool a bit while you move to the next steps.

2-While the potatoes cook, crisp up the 12 ounces of bacon in a pot, making sure to save that flavorful grease. Slice the hot potatoes into about 1/2-inch pieces for the best texture. In the bacon grease, simmer a mix of 1/3 cup apple cider vinegar, 1 to 3 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and some freshly ground black pepper for a few minutes until it blends well.

3-Next, toss in 1 tablespoon of minced fresh garlic and cook it briefly until it smells amazing. Take the pot off the heat, gently stir in the sliced potatoes so they soak up all that tangy dressing, then add the cooked bacon and 1/2 cup chopped fresh parsley. Serve it hot or warm, and remember to chill any leftovers right away to keep them safe. This whole process takes about 20 minutes to prep and 30 minutes to cook, totaling around 50 minutes, as per the recipe tips.