German Potato Salad

Ingredients

2 lbs. waxy potatoes, boiled in their jackets and cooled
1/2 med yellow onion, sliced in fine wedges and separated
2 stalks of celery with leaves, diced small
2-3 Tbsp salad oil
2 Tbsp apple cider vinegar
1 Tbsp water
Salt and Pepper to taste

Instructions

Carefully peel potatoes after they have cooled and slice into 3/16" (3-4 mm) slices. Add the oil, onion, celery and water and carefully stir mixture. Sprinkle vinegar over salad and add salt and pepper. Be somewhat generous with the salt and pepper, carefully mix in and taste for vinegar and seasoning; adjust if necessary. Let set for about 1 hour before eating.

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BILOXIPAT

Jul 28, 2010

After the potatoes, eggs and onions are mixed, we always fry bacon strips in a skillet till crisp. Place strips on paper towels to cool. Into the hot bacon grease, add 1/4 cup cider vinegar and 1/4 cup granulated sugar. Stir until well blended. Pour over potato mixture. Crumble bacon strips on top. Delicious!