Tennessee potato salad

This salad uses a vinegar dressing instead of mayonnaise and it was brought to Tennessee by settlers from German origin.

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.