German Potato Salad

Cook the potatoes in salted water until tender, then drain and slice while still warm.

Whisk mustard, vinegar, oil or bacon drippings, onion, salt, and pepper into a sharp dressing.

Fold the potatoes through the dressing gently so the slices absorb flavor without breaking.

Add bacon, pickles, and herbs, adjusting the acidity with a splash more vinegar if needed.

Let the salad stand briefly and serve warm or at room temperature.