I've tried a lot of different recipes and types of German potato salad. This is the one I like the best. I found it online somewhere or other and I have changed the sugar & mustard amounts to use more of both. The original recipe also had asparagus in it.
Cut up the potatoes into bite sized pieces and boil until JUST tender. Drain and put into a mixing bowl.
Cook bacon until crisp and transfer to a paper towel to drain reserving the drippings in the skillet.
Once potatoes have cooled a bit, add the bacon, ham, celery, onion and pickles to the potatoes.
Put the skillet holding the bacon drippings back on a burner on medium migh and add the olive oil. Whisk in the vinegar, sugar, mustard, salt & pepper. Cook and stir, scrapping the pan to stir up all the bacon drippings for about 30 seconds.
Pour hot dressing over potato salad and toss to coat. Can be served warm or cold but is best served warm.