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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

German Potato Salad Recipe

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This recipe for German Potato Salad is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 hard boiled eggs
2 ½ lb. potatoes (Pontiac, Kennebec NOT Idaho)
2 t salt
½ C green pepper, chopped
¾ C sweet onion, chopped
1 C chopped celery
½ lb. bacon

Dressing:
1/3 - 1/2 C sugar (to taste)
2/3 C APPLE CIDER vinegar
1 t salt
½ t pepper
½ C flour
3 C water
Directions:
Directions:
Boil unpeeled potatoes in water with 2t salt added. When done drain and cover with cold water. While potatoes are cooking, chop eggs, green pepper, onion and celery into a large bowl. Fry bacon in an iron skillet. Crumble into veggies. Skin and slice potatoes into bowl with veggies.
Pour sugar, vinegar, salt, pepper and half water into skillet with ALL the bacon drippings. Stir and bring to a boil. Combine remaining water and flour, careful not to have lumps. Slowly add to liquid in skillet, stirring constantly. Boil 1-2 minutes. Taste, and alter to suit your own preference. Pour over potatoes and gently stir. Allow to season 2-4 hours before serving. Stir again and taste. Serve warm.

 

 

 

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