German potato salad is traditionally served warm or even hot, but leftovers are good cold as well.
Place in a medium bowl while still warm:
2 pounds red or other waxy potatoes, prepared as directed for American Potato Salad
Cook in a skillet over medium heat until crisp, 6 to 8 minutes:
4 slices bacon
Drain the bacon on paper towels, crumble it, and add it to the potatoes. Pour all but 2 tablespoons of the bacon fat out of the pan. Cook in the remaining fat over medium heat until golden, about 4 minutes:
1 small onion, diced
1 cup chopped celery with leaves (optional)
Add:
1 dill pickle, chopped (optional)
Add and bring just to a boil:
1/2 cup chicken stock, beef stock, or water
1/4 cup white wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon sweet paprika
1 teaspoon dry mustard (optional)
Salt and ground black pepper to taste
Pour the dressing over the potatoes, toss gently to coat, and garnish with:
