Doug Freyburger wrote:

> >> > Parboiled potatoes, sliced, coated in melted bacon fat, covered with
> >> > sliced onion, seasoned with S&P, then browned in a hot oven.
> >
> > I do like "German style" potato salad (vinegar dressing and bacon
> > bits).
>
> You use half of the ingredients of a simple German potato salad so you
> got half or less of the flavor. Seems fair to me.

The recipes I like call for vinegar and actual bacon. I think those
ingredients would go farther in explaining the flavor gap.