German Potato Salad



  • 212 lbs yukon gold potatoes
  • ~14 cup flat leaf parsley


  • 8 oz bacon
  • 1 cup yellow onion
  • 1-2 tsp kosher salt
  • 1 tsp black pepper
  • cayenne
  • ~12 cup white wine vinegar



  • Wash and roast the potatoes at 375°F until just tender (~1 hour)
  • Slice bacon into ~12″ strips
  • Dice the yellow onion
  • Chop the parsley

Make the dressing

  • Put the bacon in a medium stick skillet
  • Cook on medium until crisp and you get bacon foam
  • Add the onion and cook until they turn translucent and soft
  • In parallel
    • Cut potatoes into half lengthwise,
    • then into half lengthwise again,
    • then into whatever size pieces you like (1412″)
    • Transfer into a medium or large mixing bowl
  • Add 1 tsp salt, 1 tsp pepper, a shake of cayenne, and ~12 cup vinegar to finish the dressing (the amount of vinegar you add depends on how much bacon fat there is, it should balance)
  • Once it boils, it’s done


  • Pour the hot dressing over the potatoes and toss
  • Taste for seasoning
  • Let sit for ~5 minutes and toss again
  • Add parsley
  • Serve warm