This old-fashioned potato salad is served as a warm potato side dish. Leftover German Potato Salad may be served warm or chilled.
- 8 slices lean smoked bacon
- 1/4 cup granulated sugar
- 1 T. cornstarch
- 1/2 tsp. salt
- 1/4 cup vinegar
- 1/2 cup water
- 5 cups thinly sliced, hot cooked potatoes
- 2 freshly cooked, hard boiled eggs, chopped
- 2 T. finely chopped onions
- 2 T. finely chopped celery
Cook the bacon until it's tender-crisp. Drain the bacon on paper towels, then dice the bacon; set aside. Mix the sugar, cornstarch, salt, vinegar, and water together in a saucepan. Cooking over medium heat, stirring constantly, until thickened. Remove from heat and stir in the chopped bacon. Place the potatoes, onions, and celery in a large bowl and lightly toss together with a large spoon. Pour the cooked dressing over the potato mixture and stir gently stir to mix well. Serve warm. Leftover German Potato Salad may be served warm or chilled.
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