At every family picnic, pot luck or sandwich table, grandma or another relative supplied the German Potato Salad. The warm, sweet and sour bacon taste always reminds me of those meals.
I continue to make it, mostly serving as a side dish with sandwiches or burgers, but it's good with just about any meat dish and great for buffet tables.
It's still tasty served cold, but served warm or at room temperature is the traditional way of enjoying it.
German Potato Salad
8 medium potatoes
1/2 pound bacon, chopped
1 cup chopped celery
2 onions, chopped
1 cup vinegar
1/4 cup parsley flakes
1/2 cup sugar
salt and pepper to taste
Boil unpeeled potatoes until tender. Cool under cold running water, while peeling off skins. When cool, slice about an 1/4 inch thin and place in a large bowl.
Chop bacon into small pieces and saute slowly in a skillet, adding celery and onions. Cook until onions are tender and transparent.
Add vinegar, sugar and parsley, mixing well. Bring to a boil until sugar dissolves. Pour bacon dressing over potatoes, salt and pepper to taste, and toss lightly. Serve warm. Serves 10-12
Estimated cost, $3.25 or less; .32 cents a serving or less.