Gramma Bonitz's German Potato Salad
- Reviews 3
Ready In: 55 mins
Serves: 8-12
Ingredients
SALAD
- 8 -12 slices bacon
- 1 large onion, chopped
- 1 cup celery, sliced
- 4 -6 eggs
- 8 potatoes, skins on
- 6 -10 radishes, sliced (optional)
SAUCE
- 1⁄4 cup water
- 1⁄2 cup cider vinegar
- 1⁄4 cup brown sugar, packed
- 1 -2 tablespoon cornstarch
- 1⁄4 cup water
Directions
- Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
- Fry onion and celery in reserved fat until onion is transparent.
- While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
- AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
- Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
- Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
- Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
- Return bacon to skillet with onion and celery pieces.
- Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
- Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
- Pour sauce (bacon, onion, etc.) over vegetables in bowl.
- Serve while warm or keep warm in a crockpot.
- Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
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