Wine begins in the grapes and so should you. google_ad_height = 15; Fill a stock pot with water and bring it to the boil. At its core it is wonderfully simple – a hearty preparation of thick boiled potato slices which have absorbed the rich taste of a delightfully balanced hot marinade. Add the potatoes and cook over high heat until tender, about 10 minutes. Add a new pairing by entering a food name, and one or more wine varietals, separated by semi-colons, that pair well with the food. Cook 4 slices chopped bacon until crisp; drain, reserving 2 tablespoons drippings. Take out the cooked pieces using a slotted spoon, then set aside. A classic German potato salad, dressed with vinegar, bacon, shallots and herbs instead of mayonnaise. Rinse potatoes and cut into halves or quarters. Add the red onions to the rendered bacon fat and cook until soft, 3 to 4 minutes. Potato dishes in Germany are by far my favorite. Add water, vinegar, sugar and salt. Boil in a large pot until the potato pieces can be easily pierced with a fork, but not crumbling; about 10-15 minutes. Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. This potato salad is served warm, not cold. Bavarian potato salad (Bayerischer Kartoffelsalat or Schwäbischer Kartoffelsalat) is a staple on biergarten menus and at Oktoberfest feasts and an iconic side to numerous traditional German dishes. Look for bacon that has been smoked over apple wood, which gives it a sweet flavor.