Put 3 lbs of russet potatoes in a large pot and cover with cold water. Do not peel the potatoes ahead of time. Boil potatoes until they are fork tender. Drain and put on counter to cool for a few minutes.

While the potatoes are boiling, cook diced bacon and set aside.

Mince your onion and pour 1 tbs of cooked back fat over the onion. This will soften it slightly and take the edge off. It’s important.

Get out a large mixing bowl. Once the potatoes have cooled just enough to handle peel, slice, and lightly salt the potatoes into your bowl. The potatoes will not be uniform in shape.

After all the potatoes are peeled and sliced, add in the bacon, onions, apple cider vinegar, pickle relish, celery seed, and parsley. Fold together and cover with plastic wrap. Put in the fridge overnight.

The next day, before serving, stir in mayo. Start with 1 ½ cups and add more if needed. Once it looks right, transfer it to a clean serving bowl. Sprinkle with a little paprika and more dried parsley.

This goes great with anything. I like it with ribs. Multiply the recipe out if you’re making 5 or 10 pounds of potatoes to feed a bigger group.