A great dressing is the key to an outstanding potato salad. And let me tell you: in our version, this German lady is wearing a nice dress. Y’all know Gina dresses well, too, and once she adds her signature “pig,” this salad is a stand-out, even among the best potato salads in Memphis.
Recipe information
Yield
serves 6
Ingredients
1
2
2
2
8
1
2
2
2
Need to make a substitution?
Preparation
Step 1
Whisk together the white-wine vinegar, sugar, mustard, salt, and pepper to make the dressing.
Step 2
Slip the potatoes into a large pot of cold water. Bring to a boil, add a large pinch of salt, then reduce to a simmer. Cook the potatoes for 20 minutes, or until fork-tender. Drain well, and keep warm while you prepare the bacon.
Step 3
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon to a paper-towel-lined plate. Add the onion and garlic to the bacon grease, and sauté until tender, about 4 minutes. Whisk the dressing into the vegetables. Simmer, while stirring, until you see the dressing beginning to thicken so that it lightly coats the back of a spoon, about 2 minutes.
Step 4
Add the potatoes, dill, parsley, and bacon to the pan, and stir together well to coat with dressing. Serve while warm.
