While you're prepping, start cooking the bacon in a skillet over medium-high heat until it's very crispy—this takes about 8-10 minutes and ensures it stays crunchy when mixed into the warm salad. Once crispy, transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces. Meanwhile, thinly slice the celery into 1/8-inch half-moons, dice the red onion, and chop the fresh dill and parsley. Set all prepped vegetables aside.

Cut the potatoes into 1-inch chunks (leaving skin on for texture and nutrients) and steam them in a steamer basket over boiling water for 17 to 21 minutes, until fork-tender but not falling apart. The key is catching them at that sweet spot where they're cooked through but still hold their shape for the salad. Drain well and transfer to a large mixing bowl while still hot.

While the potatoes steam, whisk together the olive oil, cider vinegar, maple syrup, deli mustard, salt, pepper, and paprika in a bowl until fully emulsified. Pour this warm dressing immediately over the hot potatoes from Step 2 and gently stir to coat evenly—the heat helps the potatoes absorb the flavors much better than if they were cool. I like to use Grey Poupon mustard here because it adds a sophisticated tang that balances the sweetness of the maple syrup beautifully.

Let the dressed potatoes sit undisturbed for 10 to 15 minutes at room temperature. This resting period allows the potatoes to fully absorb the vinaigrette and develop deeper flavor. You'll notice the liquid will reduce slightly as it's absorbed.

Add the cooked bacon from Step 1, sliced celery, diced red onion, chopped dill, and parsley to the potato mixture. Gently fold everything together until evenly combined, being careful not to break up the potatoes. Taste and adjust seasoning if needed—you might want a touch more salt or vinegar depending on your preference.

Serve the German potato salad warm or at room temperature. It actually tastes even better the next day as the flavors continue to develop, so don't hesitate to make it ahead.