Back then, people were extremely fat phobic and owner Axel Roelz grew weary of people telling him that they “never used bacon” and so, when customers asked for the recipe, he left out the most important step, marinating the warm potatoes in hot bacon fat. People would complain that their version wasn’t as good as the restaurant’s but they still wouldn’t make the obvious leap, that the bacon fat is essential to the salad’s alchemy. Most of us are no longer that fat phobic but, if you choose to leave out that step, don’t complain.
Marshall House Potato Salad
