We love the clean acid flavor balancing the smoky, fatty pork in German potato salad. We went to an Oktoberfest celebration yesterday and had this treat - we've not made it in a long time, so today it is.
Rendering the bacon - 1 pound, with fat drained except for a few tablespoons. Added half a stick of butter.
About 10 Russets were diced, then boiled to al dente, then drained - the diced bacon and fat were added, then the mixture carefully folded. Also caramelized a large onion, which was added to the mixture. Added about a cup +/- until the acid was just right. For variety, add a spoon of sour cream when plating for variety - sometimes we like the creaminess that dairy adds (that is also why we used butter)