1-Getting started with German potato salad is as easy as boiling water, and I’ll walk you through it like we’re chatting in the kitchen. Begin by washing and scrubbing 2 pounds of red potatoes, then cut them into even pieces so they cook just right. This step helps everything come together smoothly, avoiding any mushy surprises later.

2-Next, place the potatoes in a large pot, cover them with cold water, and add 1 teaspoon of salt. Bring it to a boil and let them cook for about 15 minutes until they’re tender when you poke them with a fork. While that’s happening, cook 12 ounces of bacon until it’s crispy, which adds that smoky goodness we all love.

3-Now, for the dressing, whisk together 1/3 cup apple cider vinegar, 1 to 3 tablespoons of granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, freshly ground black pepper to taste, and 1 tablespoon minced fresh garlic in a bowl. Once the potatoes are drained, slice them into 1/2-inch thick pieces and gently mix them with the hot dressing right away. Fold in the cooked bacon and 1/2 cup chopped fresh parsley, then let it rest a bit before serving warm.