German Potatoe Salad..by Margaret Peterson

German Potato Salad:
11/2 lb potatoes (6 to 8)
3 tbsp olive oil
3 slices bacon, chopped finely
2 tsp lemon juice
...

2 celery sticks, chopped
1 tsp Dusseldorf or German mustard (I use Dijon)
4 tbsp mayonnaise
2 tbsp fresh chopped chives
1 tsp fresh chopped dill
1 tbsp chopped fresh parsley
salt and pepper to taste

In pot of boiling salted water, cook potatoes for 20 minutes or until tender. Drain, allow to cool for 5 minutes, then slice thickly and set aside in a bowl.
While potatoes are cooking : 1 tbsp of oil in a frying pan and fry the bacon for 5 minutes, until crispy. Remove the bacon and set aside.
Stir in the rest of oil and lemon juice into the pan, then pour it over the sliced warm potatoes. Now add the celery, cucumber, bacon, salt and pepper and mix well.
In a small bowl, blend the mustard with the mayonnaise. Pour over the potatoes and toss to coat. Garnish and season with fresh herbs, salt and pepper to taste.
Serve immediately (traditionally this salad would also include 2 pickles chopped and added when you add the celery,etc. )