GERMAN POTATO SALAD
Source: teriskitchen.com
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.
SERVES 4-6