1) Brush the potatoes but don’t peel them yet. Transfer them to a large pan, fill it with water and add a dash of salt. Place the pan over high heat and bring the potatoes to a rolling boil.

2) Turn the heat lower and cook the potatoes for 13 to 15 minutes or until tender. Then drain them.

3) Let the potatoes cool a little until you can hold them in your hands. In the meantime grill or bake the bacon until crisp and crunchy.

4) Peel the potatoes and chop them up into smaller bits. Add the potato bits to a large non-stick pan.

5) Pour in the warm chicken stock and the vinegar.

6) Place the pan over medium-high heat and gently stir the potatoes until the chicken stock is almost gone and the potatoes become sticky. Add the chopped raw onion and the mustard. Season with some pepper and salt.

7) Stir well and then take the pan off the heat. Chop ur crumble the crispy bacon and add it to the cooked potatoes together with the freshly chopped parsley.

8) Stir well. Check the seasoning and add extra pepper, salt, mustard or vinegar to taste if necessary. Serve the potato salad lukewarm.