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German Potato Salad Recipe

Guest Author - Sandy Moyer

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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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