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Ingredient
Tangy German Potato Salad
Introduce
Chef :
Nick BerardiTangy 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.
Ingredient
Food ration :
12 peopleCooking time :
25 mins
3 lbs
red potatos
1 stalk
green onion, sliced
1 stalk
celery, siliced
4 slices
bacon
3/4 cup
vinegar
2/3 cup
sugar
1 cup
mayonaise
to taste
salt and pepper
Cooking instructions
* Step 1
Wash potato’s. Bring large pot of salted water to a boil; add potatoes and cook until fort-tender. About 15 mins.
* Step 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.
* Step 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.
* Step 4
Turn heat to low and add vinegar and sugar. Cook about 1 minute, stirring until sugar is completely dissolved.
* Step 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.
* Step 6
Server immediately, or refrigerate and serve cool. Refrigerate any leftovers.
Note: if there is a photo you can click to enlarge it
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