German Potato Salad

Boil the halved potatoes until tender, then drain and let their surfaces dry.

Whisk mustard, vinegar, oil, red onion, salt, and pepper into a sharp dressing.

Toss the warm potatoes with the dressing so the cut sides absorb the flavor.

Fold in bacon, cucumber, capers, dill, and parsley.

Serve after a short rest, when the herbs are fragrant but still bright.