Gramma Bonitz's German Potato Salad

Recipe by Debber
READY IN: 55mins
SERVES: 8-12




  • 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.