Easy German Potato Salad

Step 1 -Place the potatoes in a large pot.

Step 2 -Fill the pot with enough cold water to cover the potatoes and surpass them by about 2 inches.

Step 3 -Place the pot on the stove and bring it to a boil.

Step 4 -Reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20-30 minutes.

Step 5 -Drain the potatoes and place them back in the hot pot so the excess moisture can evaporate.

Step 6 -While the potatoes are cooling, cook the bacon in a 12-inch skillet with deep sides over medium-low heat until crispy, about 5-7 minutes.

Step 7 -Drain the bacon pieces on a paper-towel-lined plate, reserving the drippings in the pan.

Step 8 -Once the potatoes are dry, dice them into bite-size pieces.

Step 9 -Over medium-low heat, sauté the shallot in the drippings, stirring occasionally, until softened, about 2-3 minutes.

Step 10 -Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Step 11 -Add the apple cider vinegar, the chicken stock, the sugar, the whole grain mustard, and the black pepper, stirring to combine.

Step 12 -Let the sauce simmer until it is reduced slightly, about 1-2 minutes.

Step 13 -Add the potatoes and the bacon to the sauce, stirring to combine and making sure everything is coated with the sauce.

Step 14 -Top with the parsley and serve.