German Potato Salad

Another trip down memory lane, just in case anyone cares. When I was living in the middle country, during Muffin: The College Years, I had this huge back porch/back yard (ok, huge for large apple standards so I guess that's not saying much) that was made for grilling. And so my cohorts and I would have these backyard, grilled-meat extravaganzas as soon as the usually nasty weather became slightly less so. A bunch of tasty little numbers (referring both to the dishes and their owners) would appear each time. Anyway, one time a friend brought by this amazing concoction...resembling a potato salad but with...BACON...(and no mayo....blach). This is when I was introduced to German Potato Salad. It's the same as that gloppy mess that normally appears at your average grill session, well, only if say you think the big mac is the same as a Royale burger (who's with me?). It can be served warm, room temp, or cold, garnished with scallions and/or chives, what's not to love. So I went on a mission to find the perfect recipe, and believe it or not, the Joy made it happen. So behold, German Potato Salad (adapted from the Joy of Cooking, I made a few changes)

I haven't made this since I discovered a better way to make bacon, so you can use whatever method you like best, just as long as it gets super crunchy.

6-8 large baking potatoes
1/2 lb bacon
1/2 c onion, chopped
1/2 c celery, chopped
1/4 c chicken stock
1/2 c cider vinegar
1/2 tsp paprika
1/4 tsp dry mustard
salt
4 scallions, white and green parts, chopped
4 tbsp fresh parsley, chopped (or chives if available)

Boil the potatoes until tender, remove from water and peel (it's usually possible to just remove the skins with your fingers). Chop into bite-size chunks and add to a large bowl.
Cook the bacon (stove-top or in the oven), but make sure it's in a pan that will save the drippings. Crumble and add to potatoes.
Add the celery and onion to the reserved bacon fat and saute. Add chicken stock, vinegar, paprika, dry mustard and salt and bring to the boiling point. Add this mixture to the bowl and stir to thoroughly coat the potatoes. Sprinkle the scallions and parsley over the top before serving.