Traditional Warm German Potato Salad

Step 1: Potatoes ... Add the potatoes to a pot of salted cold water and bring to a boil. Cook, just until fork tender (not falling apart). This should take about 10 minutes, but just keep an eye on them. Remove from the heat, drain, and then return to the pot and cover. The heat of the pot will 'DRY,' the potatoes.

Step 2: Bacon ... As the potatoes cook - saute your bacon. Add, a small drizzle of olive oil to a pan on medium heat; then, add the bacon and cook 3-4 minutes until the bacon begins to get crispy and golden brown. Add the celery and onion, and continue to saute until the onion and celery is slightly tender, and the bacon is crispy.

Step 3: Dressing ... Add the mustard, sugar, salt, and pepper to the pan with the bacon and vegetables and mix well to combine. Then add the flour and whisk well to incorporate all the flour. Once the flour is mixed in and has cooked a minute to get rid of that 'raw flour' taste; slowly add the water and vinegar, continuing to whisk until the dressing naturally thickens. You may want to increase the heat just a bit in order to thicken the dressing. Taste to see if it needs any additional salt or pepper.

Step 4: Finish and Serve ... Add the dressing to the warm potatoes and toss to combine. Garnish with fresh chives or parsley. ENJOY! Again, I prefer this served warm, but it can also be served room temp or even chilled.