Gramma Bonitz's German Potato Salad
Handed down to my mom, then to me, and i've handed it down to my kids already too. a great potluck dish, kept warm in a crockpot, usually no leftovers (boo hoo!).!
Steps
Fry the bacon , remove from pan as it gets crisp.
Set aside.
Reserve 2 t.
Bacon fat.
Fry onion and celery in reserved fat until onion is transparent.
While bacon is frying , hard-boil the eggs.
And cook the potatoes in a pot of boiling water until a fork pierces skin easily.
Pour off water , cool to touch , then peel skins off.
Slice potatoes into 1 / 4-inch slices in a large serving bowl.
Remove egg shells , then coarsely chop or slice eggs and add to the potatoes.
Thinly slice radishes over the eggs and potatoes.
Toss lightly.
Set aside.
Return bacon to skillet with onion and celery pieces.
Add water , vinegar and sugar to the skillet , stirring up any fond.
Quickly heat to boiling.
Make a paste from the cornstarch and remaining water , add to boiling stuff in the skillet , stirring continuously until sauce thickens.
Remove from heat.
Pour sauce over vegetables in bowl.
Serve while warm or keep warm in a crockpot.
Leftovers should be kept in fridge , warmed to r.
Ingredients
bacon, onion, celery, eggs, potatoes, radishes, water, cider vinegar, brown sugar, cornstarch