ALICE'S HOT POTQATO SALAD (serves 10-12)
15 medium-sized red skinned potatoes, unpeeled
1 lb bacon, cut in small pieces
4 bunches green onions, chopped
Salt & pepper to taste
Celery salt & seed to taste
3/4 cup vinegar
1/4 cup sugar
3 eggs, well beaten

Boil the potatoes in their skkins in a covered saucepan until tender but don't let them get mushy. Cool. Dice the potatoes (I prefer them sliced) with the skins on & place in a large bowl.
Fry the bacon until crisp, reserving 3/4 cup of the drippings. To the potatoes, add the bacon, onions, salt, pepper, celery salt & seed.
When ready to serve, combine the vinegar, sugar, 3/4 cup water & the eggs in a saucepan; bring to a boil. Heat the reserved bacon drippings in a separate pan. Pour both over the potateos & stir gently. Serve warm.~~Nutbread & Nostalgia NOTE: You can prepare the potatoes ahead & add the hot dressing just before serving.

8 large potatoes
2 stalks celery
3 or more hard-boiled eggs
1 medium onion, finely minced
1 or 2 Tbs. fresh chopped parsley

Dressing:
6 slices bacon
2 eggs, beaten
1 cup sugar
1 tsp salt
1/ 4 tsp. pepper
1/ 4 tsp. dry mustard
1/ 2 cup vinegar
1/ 2 cup water
1 heaping tsp. cornstarch

Cook, drain, and cube potatoes. Add diced celery, hard-boiled eggs, onion , and parsley.

To make dressing: Saute and drain bacon. Thoroughly mix all other ingredients and add to bacon grease; cook until thick. Sprinkle crumbled bacon on potato mixture; add hot dressing and combine. Serve hot or chilled.

Note: This recipe is from one of my PA Dutch friends and they like very sweet dressings on salads. I only use 3/4 cup of sugar.

http://www.kitchenproject.com/german/recipes/GermanPotatoSalad/EmmaHot PotatoSalad/index.htm

Use New Potatos or Yukon Golds. Cook whole, peel, and slice or dice. (Leave skins on optional.)

8 slices bacon
4 tsp salt
3 Tbs flour
1/2 tsp ground black pepper
4 tsp chopped onion
2/3 cup vinegar
1/2 tsp crumbled whole
rosemary leaves
2/3 cup water
1/2 cup sugar
2 quarts cooked diced (I like them sliced) potatoes
1/2 cup chopped fresh parsley

Fry bacon until crisp. Removed from pan, drain and crumble. Add flour and onion to the bacon fat in the pan. Stir in vinegar, water, sugar, salt and spices. Cook until mixture is of medium thickness. Add to potatoes, parsley and cumbled bacon. Mix carefully to prevent mashing the pototoes. Serves 8 to 10.

This salad is always the first to go at gatherings and I get rave reviews! It's an authentic German recipe.

Recipe from German Village Cook Book, German Village Society, Inc. Columbus, Ohio. 1968.

Guten Appetit!

German Potato Salad

8 cups sliced cooked potatoes
1 cup cut up bacon
1 cup chopped celery
1 cup chopped onion
2/3 cup vinegar
2/3 cup sugar
1-1/3 cup water
3 teaspoons salt
1/2 teaspoon pepper
3 Tbls. flour

Fry bacon and drain. Reserve bacon. Return 4 Tbls. fat to skillet. Add celery and onion and cook until soft. Add salt and flour and cook gently. Add sugar, vinegar, pepper and water. Bring to a slow boil. Add to cut up potatoes and reserved bacon.
Place in casserole and bake 30 minutes at 350. A crock pot also works great for this. This recipe may be doubled.