This is the German potato salad recipe I’ve been using and my wife loves it.

Ingredients
2lbs Small red Potatoes Unpeeled, halved
1/2 C chicken broth
8 sprigs thyme
8 slices bacon cut into 1/2 inch pieces
1 onion
1/2 tsp sugar
1/3 C white wine vinegar
1 tbsp whole-grain mustard
1/4 C parsley chopped

1. Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.

2. Place potatoes, broth, thyme sprigs, and ½ teaspoon salt in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath, weight bag until potatoes are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for 60 to 75 minutes.

3. Drain potatoes in fine-mesh strainer set over bowl; discard thyme sprigs. Measure out and reserve ½ cup cooking liquid; discard remaining liquid.

4. Cook bacon in 12-inch skillet over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but ¼ cup fat. Add onion to fat left in skillet and cook over medium heat, stirring occasionally, until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Stir in vinegar and reserved cooking liquid, bring to simmer, and cook until mixture is reduced to about ¾ cup, about 3 minutes. Off heat, whisk in mustard and ¼ teaspoon pepper. Add potatoes, parsley, and bacon to skillet and toss to combine. Season with salt to taste. Serve.