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

Preparation -
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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