GERMAN POTATO SALAD

SERVES 4-6

The first time I made this for company in North Carolina, I was uncertain what the reaction would be. Well, my southern friends love it as much as folks in Pennsylvania.

INGREDIENTS

2 pounds (about 6) medium russet potatoes

1 cup chopped onion

1/2 teaspoon celery seed

2 teaspoons salt

1/8 teaspoon pepper (or to taste)

DRESSING

1/2 cup cider vinegar
2 tablespoons sugar
3 tablespoons water
1 egg, beaten
6 slices bacon, diced
2 tablespoons minced parsley

Cook potatoes in lightly salted water. Peel and slice thin or cut in small cubes. Place in large bowl; add onions, celery seed, salt, pepper and mix lightly. Keep warm. While cooking potatoes, brown bacon in small saucepan. Remove bacon pieces from pan, reserving grease.

To make dressing, add vinegar, sugar and water to bacon grease and heat to simmering. Remove from heat and slowly add to beaten egg, beating constantly. Pour over potatoes. Add diced bacon and parsley. Toss lightly. Serve warm.

Variation: An alternate dressing for the potato salad is Hot Bacon Dressing

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