German Potato Salad

Directions

1. Place the red potatoes in large stockpot and cover with cold water.
2. Bring the water to a boil and cook the potatoes until tender 20 to 30 minutes. Drain and allow to cool.
3. Place the bacon in an unheated sauté pan and cook over medium heat. Turn frequently and cook until you achieve your desired crispiness. Reserve the fat.
4. Add the onion and celery to the reserved bacon fat. Sauté over medium heat until the onions are translucent.
5. Slice the cooked red potatoes into 1/4 inch thick slices.
6. In a bowl place the red potatoes, onion, and celery. Fold in the bacon.
7. In a bowl whisk together the red wine vinegar, Creole mustard, dry mustard, sugar, and olive oil.
8. Add the chopped dill and Italian parsley. Add salt and pepper to taste.
9. Pour the dressing over the potato salad and gently toss. Refrigerate the salad for a 1/2 hour to allow the potatoes to absorb the flavors.