German Potato Salad
By: Teri Davis Newman
Published: Thursday, December 10, 2009 - 4:12pm

Ingredients




6 pounds red or white creamer potatoes, quartered, boiled and drained
2 pounds bacon, diced and fried very crisp
2 cups white vinegar
2 cups water
2 teaspoons salt
1 teaspoon seasoning salt
1 teaspoon pepper
1 box (16 oz) 10X powdered sugar
2 large (baseball to softball size) onions, chopped

Preparation

1 Cut potatoes and boil till tender. 2 After frying bacon, remove from grease and set aside. 3 In the bacon drippings add the onions and fry them in the hot drippings until they separate and begin to soften, about 3 minutes. Add water, sugar and seasonings and bring to a full rolling boil while stirring, then remove from heat. 4 Drain potatoes and pour dressing over. 5 Stir potato salad up from the bottom smashing the pieces a bit to aid in the thickening of the dressing. 6 Stir in the reserved bacon pieces and let sit on the counter for 4 hours before serving or chill overnight in the fridge and reheat before serving.

About


A very balanced German potato salad--delicious and always the first thing gone at holiday dinners.