Cut the potatoes: Slice the potatoes into bite-sized cubes, about 1-inch in size. Try to keep them uniform so they cook evenly.

Boil the potatoes: Place the chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.

Cook the potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 10-12 minutes, or until they are fork-tender but not mushy.

Pro Tip: Test the potatoes by piercing them with a fork. If the fork slides in easily, they’re done. Don’t overcook!

Drain and set aside: Once the potatoes are cooked, drain them in a colander and set them aside to cool slightly while you prepare the bacon.

Fry the bacon: Heat a large skillet over medium heat. Add the bacon strips and cook until crispy, about 5-7 minutes.

Crisp up the bacon: Once the bacon is crispy, remove it from the skillet and place it on a paper towel to drain any excess fat.

Chop the bacon: After the bacon cools for a minute, chop it into small, bite-sized pieces.

Heat the chicken broth: In the same skillet, pour in 1 cup of chicken broth. Heat it over medium-low heat, scraping up any brown bits left from the bacon to add more flavor.

Add vinegar, mustard, and sugar: Stir in the 1/4 cup of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of sugar. Keep stirring until the sugar dissolves completely.

Season the dressing: Add salt and pepper to taste. I recommend starting with a pinch of salt and freshly cracked pepper, and then adjusting based on your preference.

Simmer the dressing: Let the mixture simmer for 2-3 minutes to allow the flavors to combine and the dressing to thicken slightly.

Pro Tip: Keep a close eye on the dressing as it simmers to make sure it doesn't boil over. Stir occasionally to ensure even heat distribution.

Add the cooked potatoes: Once the dressing is ready, carefully pour it over the cooked potatoes in a large mixing bowl.

Toss gently: Use a spatula or spoon to gently toss the potatoes, making sure the warm dressing soaks into every piece.

Add the bacon: Sprinkle the chopped bacon pieces over the salad and give it another gentle toss to mix everything together.

Garnish: If desired, sprinkle some fresh chopped parsley on top for a burst of color and a fresh flavor.

Pro Tip: Toss the potatoes while they’re still warm so they absorb more of the dressing and flavor!

Serve warm: German Potato Salad is best served immediately while it’s still warm, but it also holds up well at room temperature for a while.

Enjoy! Dig in and enjoy the savory, tangy goodness of your homemade German Potato Salad. It pairs wonderfully with grilled meats, burgers, or a fresh green salad.

Pro Tip: If you’re serving it at a picnic or gathering, keep it warm in a thermal container to maintain the comforting texture.