GRAMMA BONITZ'S GERMAN POTATO SALAD
Handed down to my mom, then to me, and I've handed it down to my kids already too. A GREAT potluck dish, kept warm in a crockpot, usually NO leftovers (boo hoo!).
Provided by Debber
Categories Pork
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.
- Fry onion and celery in reserved fat until onion is transparent.
- While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).
- AND cook the potatoes in a pot of boiling water until a fork pierces skin easily; pour off water, cool to touch, then peel skins off.
- Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.
- Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.
- Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.
- Return bacon to skillet with onion and celery pieces.
- Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.
- Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.
- Pour sauce (bacon, onion, etc.) over vegetables in bowl.
- Serve while warm or keep warm in a crockpot.
- Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.
Nutrition Facts : Calories 347.1, Fat 12.9, SaturatedFat 4.2, Cholesterol 121.2, Sodium 251.1, Carbohydrate 47.6, Fiber 5.2, Sugar 9.6, Protein 10.3
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