Gramma Bonitz's German Potato Salad |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Handed down to my mom, then to me, and I've handed it down to my kids already too. A GREAT potluck dish, kept warm in a crockpot, usually NO leftovers (boo hoo!). Ingredients:
8 -12 slices bacon |
1 large onion, chopped |
1 cup celery, sliced |
4 -6 eggs |
8 potatoes, skins on |
6 -10 radishes, sliced (optional) |
1/4 cup water |
1/2 cup cider vinegar |
1/4 cup brown sugar, packed |
1 -2 tablespoon cornstarch |
1/4 cup water |
Directions:
1. Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
2. Fry onion and celery in reserved fat until onion is transparent.
3. While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
4. AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
5. Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
6. Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
7. Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
8. Return bacon to skillet with onion and celery pieces.
9. Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
10. Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
11. Pour sauce (bacon, onion, etc.) over vegetables in bowl.
12. Serve while warm or keep warm in a crockpot.
13. Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
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