German Potato Salad

I use yellow potatoes or red skin, 5 to 6 lbs. and bring to boil in large pot of water until fork tender.  Drain and let cool till they are still warm but not hot.  Peel potatoes and slice into a large bowl and set aside.

In a large skillet, fry 1 lb. of thickly sliced beacon (about 1/4 inch) chopped into small cubes until they are crispy. and add beacon to the potatoes with about 1/3 cup of the hot beacon grease.

Chop a small bundle of spring onions including some of the green part and add to the potatoes.

Next, chop about 4 large pickles or more and add to potatoes.  Remember only German pickles will do the right trick and I use Gundelsheim Schabentopf pickles.  They are a mild dill pickle with a slightly sweet taste and they make all the difference in the world to the salad.  You can find them in the Military Commissary or the local Food Lion Market.

Now add about 1/2 cup white vinegar and 1/4 cup vegetable oil and salt and pepper to taste.  Toss the salad and sample if it needs more seasoning or vinegar you will be able to judge at this point.  

My German friend Hiedi adds a chopped peeled cucumber to hers as well and a few hard boiled egg  slices on the top.  I like mine plain!

It should be served warm and never chilled!  If you save left-over salad in the fridge, you can put it in the microwave before severing it again but not too hot.

It is scrumptious and feeds a crowd!

ENJOY!!