Ingredients: |
Ingredients: 1-5 lb. bag of potatoes, (you're going to boil them in the skin until done but not cracked).
1 lbs. of bacon
1 bottle of essig (German vinegar - can be purchased on line, it will last you forever)
1 jar barrel of pickles (at publix) - they are German pickles (they are not sweet or sour)
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Directions: |
Directions:Rinse Potatoes. Boil potatoes whole with skin on, until done. Try not to boil to the point that they are falling apart. You want them to be firm enough to slice later. When done let cool, then peel. Slice potatoes like you would for scalloped potatoes (chip like) I like mine thin.
Cook 2 lbs of bacon very crispy. IMPORTANT: Do not throw away bacon grease. After slicing potatoes, crumble the bacon onto the potatoes.
Cut up the jar of pickles, according to how many you prefer. Stir juice around in the pickle jar and take some of the seasoning floating in the jar and add to potato salad. Add a few spoons of pickle juice to potatoes.
Take the bacon grease and poor over the potato salad. Some times it will not require all, you are using it for the moisture. But do not throw it away until you are completely done with making the salad.
Add Essig (vinegar) until it is to your liking. (There is not set amount but be careful it is very potent).
Gently stir mixture until all is combined. Salt and pepper to flavor. For those who cannot stand potato salad without mayonnaise, add just a few teaspoons to bind it together. Normally it does not contain mayonnaise so if you go to a picnic it will not spoil. Suggestions: you may also add onion for those southerners, if needed. |
This recipe for German Potato Salad is from