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This is served cold or at room temperature and is fairly easy to make. The best part about this recipe is that it’s perfect for potlucks on warm days because there is no mayonnaise. A key is not letting the potatoes cool too much before peeling. If they cool too much the dressing won’t absorb into the potatoes as well.

½ pound bacon strips

1 small red onion, finely chopped (about 1 cup)

¼ cup fresh parsley, chopped

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1 tablespoon dill

5 pounds Yukon Gold potatoes

¾ cup red wine vinegar

2 teaspoons kosher salt

1 teaspoon fresh cracked pepper

¼ cup chicken stock

3/4 cup vegetable oil

1 teaspoon sugar

1. Cook the bacon until crispy. Drain the bacon on a paper towel, saving about 2 tablespoons of the fat. Finely chop the bacon and set aside. Finely dice the onion, parsley and fresh dill. Boil the potatoes, skin on, until fork tender (roughly 20 to 30 minutes). Drain and allow them to cool enough so that they can be picked up and peeled. Cut each potato in half and then into fairly thin slices (about ¼ inch) in a large bowl. Add the vinegar, salt and pepper to the warm potatoes, stir and wait for a few minutes so that it can be absorbed.

2. Add the bacon, onion, salt, pepper and dill. Add the reserved bacon fat and chicken stock. Gently stir with a large spatula, being careful not to break up the potatoes. Add about ¾ cup vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of sugar.

3. Taste the salad. Adjust the salt, if necessary. Add a little more vinegar so that it has a mild tartness to it. The potato salad should have a nice sheen but it should not be too oily. Add a little oil at a time until it has a light sheen. Add fresh parsley last.

— Adapted by The Tampa Bay Times from Julie Marcus and the Hofbrau Beer Hall Miami in Miami Beach, Fla.

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