Salads Potato: German 17 by Recipe Cottage

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	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.