Inspired by Oma Marion, Ralph’s mother, this recipe is often made in our household. The vinegar brings a bright, tangy note that perfectly balances the smoky flavour of the bacon. Served warm, it’s the kind of hearty comfort food that feeds your soul on cooler days. But we enjoy it all year round.

The best potatoes for this recipe are waxy varieties because they hold their shape when boiled and absorb the dressing without turning mushy. Ralph likes to use smaller potatoes to keep them whole, such as Drillinge, Nicola, and Annabelle (popular varieties in Germany). If you prefer to cut them into smaller pieces, Sieglinde, Linda, Annabelle, and Charlotte are good choices. The ultimate potato choice is one grown in your own garden—so easy!

This potato salad pairs well with main dishes like Schnitzel and Sauerkraut, Smoked Beef Brisket on a Charcoal Grill, and more, or can be enjoyed as a satisfying main meal on its own.

Check out more Oma Marion recipes:

Chicken Sloppy Joes on Croissants
Oven-baked Pork Roast with Hefeklöße
Christmas Stollen (Fruit Bread)

Ingredients:

• 1½–2 kg peeled potatoes (use small potatoes whole, or cut larger ones in half)
• 1 small bunch parsley, chopped
• 200 g bacon, cut into small pieces or Speckwürfel
• 1–2 Tbsp olive oil (to taste)
• 1–2 Tbsp white wine vinegar (to taste)
• Salt, to taste (check first, as the bacon may already be salty)
• Pepper, to taste

Instructions:

1. Boil the potatoes in salted water until just tender. Be careful not to overcook—they should hold their shape. Drain and set aside.
2. Using the same pot the potatoes were boiled in, sauté the bacon until lightly browned and translucent. Add some olive oil if the bacon is too lean to render fat.
3. When the bacon is cooked, add the potatoes, parsley, vinegar, and pepper. Gently toss everything together. The potatoes will likely break up during tossing – this is quite all right. Scrape any crispy bits from the bottom of the pot. Taste and add salt, more oil, and vinegar as needed. Transfer to a large bowl and serve.

Tip:

• This salad tastes even better the next day. Chill it overnight, then let it come to room temperature before serving.