Emma's Hot German Potato Salad

2 quart saucepan , colander or strainer


4 large potatoes (Either Russet or firm white, Redskin or Yukon)
5 thick slices of bacon
1 cup chopped onion
Mix dressing ingredients in measuring cup:
1/4 cup wine vinegar
1/4 cup water
1/4 c up sugar
1 teaspoon black pepper



I find that any type of potato works well with this recipe.
Each potato variety has it's own characteristics it brings to the salad.

1. Peel and cube the potatoes,
put in a 2 a quart saucepan and cover with water. After I am finished cubing one potato I put it in
water to keep it from turning brown. If you are slow at cubing a touch of lemon juice will
also slow down this browning.

2.When the water comes to a boil , set the timer for 10 min.
Check the cubes and if it is just barely tender then boil one more minute then drain. This may take up to 15 minutes but you don't want to over cook them so they turn to mush. They should be tender but firm when you drain them. They will continue to cook a little sitting in the colander or strainer.

3. While the potatoes are cooking chop your bacon, first in half the long way then then dice. Dice the onions. You can use purple, white or Spanish (brown) onion. Mix the dressing in a small measuring cup. It is so efficient. Add the water to the 1/4 cup line. Then add the vinegar to the 1/2
cup line. finally add the 1/4 cup sugar and mix well with a spoon or small whisk.

4. Cook the bacon in the frying pan till some fat is rendered and it starts to turn brown. Add the onions.cook till the onions are tender.

5. Add the cooked and drained potato cubes and cook till hot and slightly browned. Add the dressing and the pepper. and cook for half a minute then turn the stove off. Taste and add salt if needed.