Marianne’s Warm Potato Salad

Submitted by Alfred Von Mirbach (his mother’s recipe)
Adapted by Suzanne Crocker


8 potatoes
6 slices of bacon
1 large onion
2 apples
3 large dill pickles (lacto-fermented in celery juice)
1 – 2 cups of stock
½ to  ¾ cup Northern hollandaise/mayonnaise

Ingredients for Northern Hollandaise/Mayonnaise:
3 egg yolks
1 – 2 tbsp rhubarb juice
½ cup butter


  1. Boil potatoes whole (peeled or unpeeled) until just starting to get tender. Then drain, peel and chop.
  2. Meanwhile, chop bacon and onion.
  3. Render bacon on low to medium heat in a very large skillet or large pot, until cooked and still soft – not crispy.
  4. Add onions to bacon and cook together for an additional 10 minutes.
  5. Chop apples and pickles.
  6. Add chopped potatoes to bacon and onion, then add apples, pickles and about 1 cup of stock.
  7. Cook on low heat for at least 30 minutes, stirring occasionally until most of the stock is absorbed. Add more stock if it starts to dry out – that will depend on the type of potatoes.
  8. Meanwhile, make Northern Hollandaise sauce and let cool.
  9. Just before serving, stir in ½ cup of the mayonnaise.  Add more if necessary.
Serve warm.