I like all different kinds of patato salad but usually make the German variety. I also don't measure when I cook, through things together, then taste and adjust the seasoning. (It's called abschmecken in German.)

I always use yellow potatoes such as yukon golds. They have to be cooked with the skins, then peeled, the sliced--in that order; Germans have many cooking rules!

I make my dressing by frying bacon. American is ok or you can buy Pancetta or whatever international equivalent is available. Then I add some chopped onions to the bacon.

I then mix vinegar (often a variety depending what I have on hand, usually red wine or white wine, mostly German Henstenberg Altmeister or the herbal one, never balsamic with frsh ground pepper, some Maggi seasoning and a German salad spice mix (they come in different versions from Knorr or Maggi).


I add this mixture to the frying pan to deglaze it, then I add some oil (not olive). That's my dressing for the potatoes. Pour it over while warm. Add fresh parsley. Serve at room temperature. The bacon grease tends to solidify otherwise. Alternatively drain the bacon and onions before deglazing with dressing.

That's my own made up recipe.