Not a fan of mayonnaise? Then this bacony and vinegary German potato salad recipe is for you. Some versions of the classic recipe call for first sautéing onions in bacon fat, but we prefer them left raw so that their gentle crunch and allium heat retains a bit of pop against the fatty smoked pork and starchy potatoes. This recipe is adapted from one that first appeared in James Beard’s American Cookery.
- 6–8 medium waxy potatoes
- Kosher salt
- 12 slices thick bacon
- 1 large yellow onion, peeled and thinly sliced
- ¼ cups plus 2 Tbsp. white wine vinegar
- Freshly ground black pepper
- ¼ cups coarsely chopped fresh parsley leaves
With all due respect to mayo, we have a few other dressing ideas.