This salad uses a vinegar dressing instead of mayonnaise and it was brought to Tennessee by settlers from German origin.
6 potato (medium sized, washed)
1 onion (medium sized, peeled and chopped)
1 celery (washed, dried and sliced)
3 sli bacon
1⁄2 c vinegar (white vinegar)
1⁄2 c water (and more to boil potatoes)
1 T sugar
1 t salt
2 pn pepper
2 T parsley (chopped fresh parsley)
- Fill a stock pot with water and bring it to the boil. Place the potatoes into the boiling water and cook until tender, about 20 minutes.
- Drain the potatoes into a colander and run cold water over them.
- When the potatoes have cooled down, peel and cut into thick slices.
- Place the sliced potatoes into a salad bowl with the celery.
- Heat a frying pan over medium heat. Add the bacon and fry until done, about 3 minutes. Add the onion to the pan and fry until tender, about 2 minutes. The bacon should be crisp now.
- Place the bacon on a paper towel to remove excess fat and then crumble into small pieces.
- Add bacon and onion to the salad bowl with the potatoes.
- Put vinegar, water, sugar and salt into a saucepan and heat until the mixture boils. Pour over the potatoes and toss.
- Sprinkle the chopped parsley on top of the salad and serve.