German Potato Salad
From Amy Nosbush Reinke: "This was my grandma's recipe (she was Irish, random")
- 4 - 5 potatoes
- 1/3 to 1/2 pound bacon (depending on how much bacon you like)
- 1/2 to 2/3 cup sugar
- 1/2 to 2/3 cup white vinegar
- 1 cup to 1 1/3 cups water.
- If is too thick, you can always mix up more of the sauce and add it.
Boil as many potatoes as you need for however many servings you need. You can peel before boiling, I usually do, or boil with the jackets on and then peel after cooking. Drain and cool thoroughly. I usually chill over night.
Cut Bacon into small strips and brown along with chopped onion. If the Bacon is fatty, remove some of the grease, but this is not always necessary. Add equal amounts of white sugar and white vinegar to the pan, and twice as much water. Bring to a low boil, then thicken as you would thicken gravy with Corn Starch mixed with COLD water. When thick enough, usually I like it like a thinner gravy, slice your boiled potatoes into the mixture and heat through. This can be done ahead of time and either put in the crock pot to stay warm or refrigerated and reheated when needed.