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Print this Recipe    German 16

GERMAN POTATO SALAD

5 lbs. salad potatoes (red)
1/3 lb. bacon
Salt and pepper
1 medium onion, minced
4 cups water (divided)
2/3 cup vinegar
1 cup sugar
1/2 cup cornstarch
parsley (for garnish)

Cook potatoes 15-18 minutes until soft. Cut bacon into small cubes
and fry until crisp. Do not drain fat. Peel potatoes. Slice into
large bowl. While slicing, sprinkle with salt and pepper and minced
onion. Pour bacon fat over sliced potatoes. Mix slightly.

In saucepan, mix together 3 cups of the water, vinegar and sugar
and bring to a boil. In another bowl, dissolve cornstarch and
remaining 1 cup water and add this to the vinegar mixture. Boil
mixture for 2-5 minutes or until sauce is transparent. Pour sauce
over potatoes. Mix slightly. Garnish with parsley. Let stand
for at least 1/2 hour before serving. Warm before serving if eaten
after refrigerated. Makes 12-15 servings.

Note: Some people add more sugar and less vinegar!

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