Gramma Bonitz's German Potato Salad

Ingredients

SALAD

• 8-12 slices bacon
• 1 large onion, chopped
• 1 cup celery, sliced
• 4-6 eggs
• 8 potatoes, skins on
• 6-10 radishes, sliced (optional)

SAUCE

• 1/4 cup water
• 1/2 cup cider vinegar
• 1/4 cup brown sugar, packed
• 1-2 tablespoon cornstarch
• 1/4 cup water

Directions

1. 1

   Fry the bacon, remove from pan as it gets crisp; set aside; reserve 2 T. bacon fat.

2. 2

   Fry onion and celery in reserved fat until onion is transparent.

3. 3

   While bacon is frying, hard-boil the eggs (bring water to boil; then boil for 4 minutes, then remove from heat, wait 11 minutes [set timer], pour off hot water and cover with COLD water).

4. 4

   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.

5. 5

   Slice potatoes into 1/4-inch slices (bite-size pieces) in a large serving bowl.

6. 6

   Remove egg shells, then coarsely chop or slice eggs and add to the potatoes.

7. 7

   Thinly slice radishes over the eggs and potatoes; toss lightly; set aside.

8. 8

   Return bacon to skillet with onion and celery pieces.

9. 9

   Add water, vinegar and sugar to the skillet, stirring up any fond; quickly heat to boiling.

10. 10

    Make a paste from the cornstarch and remaining water, add to boiling stuff in the skillet, stirring continuously until sauce thickens (1-2 minutes); remove from heat.

11. 11

    Pour sauce (bacon, onion, etc.) over vegetables in bowl.

12. 12

    Serve while warm or keep warm in a crockpot.

13. 13

    Leftovers should be kept in fridge, warmed to room temp or zapped in the microwave.