Use small red potatoes	Add dressing and mix carefully

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German Potato Salad

Source: St. Louis Globe-Democrat, 1970

Yield: 2 quarts

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Ingredients

• 1 1/2 qt sliced boiled red potatoes

• 3 Tbsp chopped onion

• 3 Tbsp chopped pimento

• 1 grated hard cooked egg

• 2 Tbsp chopped parsley

• 4 strips bacon, fried crisp and dried

• 2 tsp cider vinegar

• 6 Tbsp seasoned vinegar

• Potato salad dressing (see recipe)

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Preparation

Use small red potatoes. Peel and steam or boil until tender. Slice thin while still warm. Add remaining ingredients and let marinate for 30 minutes. Add dressing, mix carefully and serve hot or warm.  Note: You will need about 2 pounds of potatoes for this recipe.

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Potato Salad Dressing

• 1/4 cup flour

• 1/4 cup sugar

• 1 Tbsp salt

• Dash of white pepper

• 6 Tbsp bacon fat

• 1/2 cup cider vinegar

• 1 1/2 cups hot water

Bring water, vinegar and bacon fat to a boil. Mix dry ingredients; add to boiling mixture, stirring vigorously, and cook until clear.