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Print this Recipe    German 17

German Potato Salad

5 lbs potatoes
6 to 8 eggs
1 lb bacon, diced
1 onion, diced
1 1/2 cups vinegar
1 1/2 cups sugar
1 1/2 cups water
5 tablespoons flour

Peel potatoes, boil until done, drain and leave in pan to cool -
overnight is fine. boil eggs. let cool. cut potatoes into cubes
about 1/2" to 3/4". dice all but 3 eggs and add to potatoes. don't
mix yet. in a saute pan, fry bacon and onion. drain and save
grease. in a separate bowl, mix 1 11/2 cups sugar, vinegar, and
water. Add liquid to bacon and onions and simmer. In another
container mix flour and cold water. add to saute pan to thicken
to a maple syrup consistency. pour mixture over the potatoes and
eggs and mix together with two forks as you would a salad. If you
are cooking this for yourself it is now ready to eat because you
are probably pretty hungry by now. If you are trying to impress
someone, slice the 3 remaining eggs and set them strategically on
top of the potato salad. warm in oven for about 1/2 hour at 350
degrees. If the potato salad seems dry, or if you have not had your
yearly allotment of cholesterol, you can pour some of the bacon
grease over the potato salad before heating.

NOTES: Tastes better on day two. Personally, I usually add a bit
extra vinegar. People seem to like the tang.

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