Recipe

Gramma Bonitz's German Potato Salad Recipe

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Ingredients

Directions

Step #1 Fry the bacon, remove this from pan as it gets crisp; set aside; reserve 2 T.
Step #2 bacon fat.
Step #3 Fry onion & celery in reserved fat until onion is transparent.
Step #4 While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 mins, then remove this from heat, wait 11 mins [set timer], pour off hot water & cover with COLD water).
Step #5 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.
Step #6 Slice potatoes into 1/4-inch slices (bite-size pieces) In a large-ish serving bowl.
Step #7 Remove egg shells, then coarsely chop or slice eggs & add to the potatoes.
Step #8 Thinly slice radishes over the eggs & potatoes; toss lightly; set aside.
Step #9 Return bacon to skillet with onion & celery pieces.
Step #10 Add water, vinegar & sugar to the skillet, stirring up any fond; quickly heat to boiling.
Step #11 Make a paste from the cornstarch & remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 mins); remove this from heat.
Step #12 Pour sauce (bacon, onion, etc.
Step #13 ) over vegetables in bowl.
Step #14 Serve while warm or keep warm in a crockpot.
Step #15 Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
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