| 2 | lb | red potato |
| 1 | unit | red onion |
| 0.5 | cup | celery |
| 0.3 | cup | cider vinegar |
| 1.5 | tbsp | german style mustard or coarse mustard |
| 0.5 | tsp | sugar |
| 0.5 | tsp | salt |
| 0.25 | tsp | pepper |
| 0.25 | cup | parsley |
0. Dice red onion, minced celery including leaves, chopped parsley
1. Place potatoes in a large pot and cover with water by 2 inches .Season the water generously with salt. Bring to a boil and cook for 10-15 minutes, until just tender. Drain.
2. While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
3. Add the onion to the butter in pan. Season with a pinch of salt and cook for about 3-4 minutes, until softened.
4. Stir in 1/4 cup water, vinegar, mustard, sugar, salt and pepper.
5. Bring to a boil and pour over potatoes. Toss to coat. Add the bacon, celery and parsley. Season with additional salt and pepper, to taste. Serve warm or at room temperature.