I still don’t get why some Germans want to add mayo to cooked potatoes (in other traditional recipes, mostly from southern Germany). This side dish should be savory, tangy, and starchy–mayo, and even mayo and Dijon does not accomplish this as well! The pieces of bacon and bacon grease are the key to the whole dish since they act as the savory anchor to the starchy and tangy flavors. The parsley and capers add depth to the vinegar zest… You may also want to add some lemon juice.
2.5 lbs cups small potatoes OR large sliced potatoes. Leave the skins on to add keep texture and minerals.
3-4 slices bacon
1 sliced white onion
1/5 to 1/4 cup cider vinegar
1 t sugar
salt and pepper to taste
2 T chopped fresh parsley or 1 T(?) capers
Few dashes of celery seed
1. Boil the Potatoes in a medium large pot. Drain and set aside.
2. Fry the Bacon, adding a small amount of oil (in the same pot), until it is crispy. Avoid burning the bacon.
3. Remove the bacon and discard any small burnt bits.
4. Cook the onion until slightly soft in the bacon grease.
5. Add the potatoes back in along with the vinegar, sugar, and a bit of salt and pepper.
6. Stir. About 10-15 min before serving add the parsley or capers. Don’t be afraid to mash the potatoes a bit.