German Potato Salad

Cut the bacon in cubes and place in a heavy based frying pan over a medium heat. As it heats up, the bacon will start frying in its own fat. When crispy, drain on kitchen paper. Reserve. Boil the potatoes in their jackets with the caraway seeds until soft. Drain, discard the seeds, and cool the potatoes in iced water. Peel and slice them 4mm thick. Chop the gherkins and the onion thinly and add to the potatoes in a bowl. Beat together the vinegar, sugar, oil, salt and freshly ground pepper, and fold in the potatoes. Leave to rest for 1h, mixing from time to time so that all the potatoes absorb the seasoning. Finish with the chopped parsley and crispy bacon.