Paulette's german potato salad

Yield: 6 servings

Measure Ingredient
3 pounds Boiling potatoes
⅓ teaspoon Freshly ground pepper
1 each Medium onion, grated
⅔ cup Water
⅓ cup Cider vinegar
1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon Salad oil
6 eaches Slices crisp bacon,
Crumbled (optional)

1> Boil the potatoes in lightly salted water. When they are cool enough to handle, peel them and slice them into a bowl. Add the pepper and grated onion. 2> Put the water, vinegar, salt, sugar, and oil in a small pan and bring it to the boil. Pour over the potatoes and mix well. Let sit 10 minutes, then mix again. Cover the bowl and chill the salad. Before you serve it, pour off any liquid that has accumulated in the bottom of the bowl and top with crumbled bacon, if you are using it. --> Makes about 5 cups. Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr. Published by Knopf.

Submitted By KEN STREI On 07-04-95

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