This is an old-style recipe from grandma's more thrifty age, and is rarely found today.
Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in.
In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92