Brad's German potato salad

Peel, cube and cover potatoes with water in a Dutch oven. Add yellow onion, 1 tsp salt, and chicken bouillon. Boil until tender.

At same time, fry bacon. When done, drain on paper towel. Reserve grease.

When potatoes are done, drain in a colander. Discard onion. Keep dutch oven handy.

Fry red onion in bacon grease until tender.

Return potatoes to the Dutch oven. Keep covered with a lid.

When onions are tender, add mustard seed, and vinegar to the pan. Cook 2-3 minutes.

Add to potatoes, including all liquid and bacon grease. Add rest of ingredients. Season with salt and pepper to taste.

Mix well and let sit on the counter for 20 minutes to allow flavors to blend. Serve and enjoy.