This salad uses a vinegar dressing instead of mayonnaise and it was brought to Tennessee by settlers from German origin.
Ingredients
Instructions
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.
Source
Food in U.S.A.