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GERMAN POTATO SALAD SERVES 4 to 6 The first time I made this potato salad recipe 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 Dutch country. INGREDIENTS 2 pounds (about 6) medium russet potatoes 1 cup chopped onion 1/2 teaspoon celery seed Salt and pepper to taste DRESSING 1/2 cup cider vinegar 2 tablespoons sugar 3 tablespoons water 1 large 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.

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SIMILAR OR RELATED RECIPES Hot Bacon Dressing for Greens Italian Potato Salad Spinach Salad with Bacon Vinaigrette Parslied Potatoes Additional Salad Recipes Additional Pennsylvania Dutch Recipes

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