Hot German Potato Salad

Boil the potatoes until tender, then cut them into thick coins.

Render the bacon in a skillet and remove it once crisp.

Cook onion in the drippings, then add vinegar, broth, mustard, sugar, and mustard seeds.

Add the potato coins and simmer gently until the dressing clings to them.

Return the bacon, finish with parsley, and serve warm from the skillet.