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Tennessee potato salad

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


6 potato (medium sized, washed)
1 onion (medium sized, peeled and chopped)
1 celery (optional, washed, dried and sliced)
3 sli bacon
1⁄2 c vinegar (white vinegar)
1⁄2 c water (and more to boil potatoes)
1 T sugar
1 t salt
2 pn pepper
2 T parsley (chopped fresh parsley)


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.

Total time
45 minutes
Cooking time
Preparation time
8 servings


Tennesse cuisine

easy, boiling, tossing
salads, side dishes
Tennessee food recipes
Food in U.S.A.