German Potato Salad

A nice warm potato salad with a great bite. The recipe gives the option of using either paprika or mustard to flavour. I chose the mustard and it worked well. 

8 medium red potatoes

4 rashers bacon

1 small onion, chopped

1 stalk celery, chopped

1 dill pickle, chopped

¼ cup water or stock

½ cup vinegar (or ¼ cup vinegar and ¼ cup white wine)

Pinch sugar

Salt to taste

¼ teaspoon paprika or mustard

Scrub potatoes and place in saucepan. Add enough water to cover and cook until tender. Peel, slice while still hot and add to a salad bowl.

Remove rind from rashers and slice into thin strips. Fry in its own fat until golden and scatter over the still-warm potatoes. In the pan the bacon was cooked, fry the onion until golden, using the remaining fat.

Add the chopped celery, dill pickle and remaining ingreaients. Heat and pour over the potatoes and bacon. Toss gently and when ready to serve dust with chopped parsley