German Potato Salad
Old recipe card
- 1/2 lb bacon
- 1/3 c vinegar plus water to make 1/2 c)
- 1 slightly beaten egg
- 1 tsp sugar (3 tsp Splenda if diet)
- 1 tsp salt
- 1/4 tsp pepper
- 5 c diced cooked potatoes (red are best)
- 1/2 c chopped onions
Cook bacon crisp; crumble. In bacon drippings, saute onions and then remove from drippings. To remaining drippings add vinegar, egg, sugar and S&P; heat and stir til thickened. Add potatoes, onions and bacon; toss. Heat through. (Serves 6)
Notes: don't substitute flour for egg--tastes pasty. Do not peel cooked potatoes ahead of time--they turn dark.