This recipe, from Kurt and Ruth Muller of Pittsboro, North Carolina, is the fruit of their German heritage. The dish is a favorite at Fearrington Village University of Carolina at Chapel Hill Alumni Club. Use the smaller amount of apple-cider vinegar and beef stock if using the smaller number of potatoes, the larger number for the larger amount of ‘taters.

Steps

1. Place the potatoes in a large pot, add enough salted water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Remove the potatoes from the heat, cool, peel, and cut into thick slices. Place in a large serving bowl and set aside.
2. Stir together the vinegar and beef stock; set aside.
3. In a separate pan, fry the bacon over medium heat until golden, and remove it from the pan to drain on paper towels. Add the onion to the bacon drippings and cook, stirring, over medium heat until the onions are transparent, 5 to 6 minutes. Remove the pan from the heat and pour in the vinegar and beef stock. Taste, then add salt, if needed, and a large pinch of pepper. Return the pan to the heat and bring to a boil.
4. Crumble the bacon over the potatoes. Pour the vinegar mixture over the potatoes and bacon, folding everything together gently. Sprinkle with the minced parsley. Serve warm.