Warm German style potato salad

Put one kilo of diced red potatoes in a heavy bottom pot.

Cover with about an inch of water and a very strong pinch of salt.

Bring to a boil, lower to medium low and barely simmer 15 to 25 minutes under a watchful eye; they go from toothsome to mushy in about three minutes.

Shave a quarter of a red onion thin on a mandolin, then rinse it in a strainer under the tap to take off the sulfury edge.

Drop the onions in a medium bowl with 50 g cider vinegar and 20 g sugar, stir, and let them macerate for the rest of the potato cook time to make a pseudo pickle.

Put eight slices, about 250 g, of small cut bacon in a 10 inch saute pan over medium low heat and cook slowly about 15 minutes, stirring frequently, until the fat has rendered and the bacon is golden red. Save all the fat.

Check the potatoes: soft but not crumbly, crushing under pressure but not right away.

Drain the potatoes and add all the rendered bacon and its fat, then 60 g whole grain mustard.

Add 15 g chopped fresh parsley, 3 g ground black pepper and 3 g salt.

While everything is still hot, fold with a spatula to combine, then switch to a vigorous shake and stir; stirring hard gets the mustard moving and holds the vinegar and bacon fat in an emulsion.