Hot German Potato Salad

Cook the potatoes until tender and slice them while they are still warm.

Fry the bacon until crisp, then soften the onion in the rendered fat.

Add vinegar, sugar, mustard, mustard seed, and broth, simmering until the dressing tastes balanced.

Pour the hot dressing over the potatoes and turn gently to coat each slice.

Scatter with bacon and parsley and serve immediately on a warm platter.