Tangy German Potato Salad

This is a receipt that my family really liked, slightly modified from the Grandma Volpenhein’s Potato Salad listed isn’t the Fred Meyer spring magazine.

Nick Berardi @nickberardi

Vienna, Virginia, United States

This is a receipt that my family really liked, slightly modified from the Grandma Volpenhein’s Potato Salad listed isn’t the Fred Meyer spring magazine.

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Ingredients

25 mins

12 people

3 lbsred potatos
1 stalkgreen onion, sliced
1 stalkcelery, siliced
4 slicesbacon
3/4 cupvinegar
2/3 cupsugar
3eggs hard-boiled, sliced
1 cupmayonaise
to tastesalt and pepper

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Steps

25 mins

1

Wash potato’s. Bring large pot of salted water to a boil; add potatoes and cook until fort-tender. About 15 mins.
2

Drain and allow potato’s to cool enough to handle, and peel off potato skins (if desired) and cut into uniform slices or chunks.
3

Cook bacon in skillet over medium-high heat until crisp. Remove bacon, but keep bacon grease in pan. Dice the bacon after it is cool enough to touch.
4

Turn heat to low and add vinegar and sugar. Cook about 1 minute, stirring until sugar is completely dissolved.
5

Put potatoes in large bowl. Add in egg, onion, celery, and bacon. Season as desired with salt and pepper. Pour vinegar-sugar mixtures and mayonnaise over potatoes. Gently mix until ingredients are event distributed.
6

Server immediately, or refrigerate and serve cool. Refrigerate any leftovers.