Basic German Potato Salad Recipe
5 lb bag red potatoes
Onion, chopped, sauteed
1 package of bacon, cut into cubes, cooked and 3-4 tbsp grease reserved
6 hard boiled eggs, chopped
2-3 stalks celery, finely diced, not cooked
¼ cup apple cider vinegar
4 tsp sugar
½ cup water
3-4 tbsp bacon grease from cooked bacon
Boil potatoes, cool, peel, chop. Saute onions. Cook chopped bacon. Reserve 3-4 tbsp bacon grease for sauce. Drain bacon well.
Put potatoes, eggs, celery, cooked bacon, onion, and parsley in casserole dish. Make dressing by whisking together bacon grease, water, apple cider vinegar, and sugar. Mix dressing into potato mixture. The potatoes absorb a lot of the dressing so you might need more (another ½ batch or whole batch, depending on how much dressing you want on the salad). Bake 350 until warm.
*If making extra dressing, do not add extra bacon grease, only use the 3-4 tbsp.
*We halve the recipe for the 2 of us, using about 2.5~3 lbs potatoes which gives us 3 dinners.
*We make a full batch of dressing for 2.5~3 potatoes and reserve a few tablespoons for reheating.
*We use a 9 x 13 casserole then divide it into smaller casseroles for reheating.
*Ours took about 20-25 minutes to warm in the oven.
*Reheat uncovered, adding extra dressing to keep it from drying out.