Prep 30 mins
Cook 20 mins
I have been making this for 30 years. It is always included on my Oktoberfest menu. Goes great with my German fried cabbage and Kielbasa.
- 6 potatoes, yukon gold, sliced
- 1⁄2 cup sugar
- 1⁄2 cup cider vinegar
- 1⁄2 cup chicken broth
- 2 eggs
- 1 teaspoon dry mustard
- 1 tablespoon salt
- 1 teaspoon pepper
- 6 slices bacon
- 1 large onion, chopped
- Boil potatoes in salted water until just tender.
- Drain and set aside.
- In large skillet cook bacon that has been.
- cut into small pieces. When about halfway.
- done, add onion and saute until both are light brown.
- While this is cooking, combine sugar, vinegar, broth
- egg, mustard and salt & pepper and mix well.
- Pour this mixture into the skillet once your bacon and onions are done.
- Do not drain bacon grease.
- Simmer a few minutes until just thickened.
- Remove from heat.
- Add drained potatoes to skillet and Mix well.
- Adjust seasoning.
- Serve warm with Kielbasa and Cabbage.
This was a very flavorsome dish. I fried some kielbasa in some bacon grease and put it in the potatoes in the end. It would be good with or without. Thanks for posting this lovely recipe.
This really got my attention! I wanted to make something a little different and this was it! Just the right blend of flavors. Now my standby German Potato Salad recipe!
Delicious! I boiled the potatoes whole and then when cooled enough to handle, I sliced them about 1/4" thick and placed them in a casserole dish. After I made the onion, bacon and sauce mixture, I poured that over the potato slices in the casserole, stirred to coat the potato slices thoroughly, and kept it warm in the oven until ready to serve with grilled brats. YUM!