Red Skin German Potato Salad
by Judy Nugent
This recipe has been handed down from my mother who grew up near the Black Forest and now it is one of my family's favorites – and I am a German-American Grandmother.
5 lbs. Red skin potatoes (leave skins on and boil until just barely tender)
½ Pound bacon (diced and fried until crisp – save some of the grease )
¼ - ½ cup apple cider vinegar
1 small white or yellow onion (diced)
1 bunch scallions , including the green part (sliced)
6 eggs – hard boiled and diced
Salt & pepper to taste
The only difficult thing about this recipe is it must be made just before serving. Boil potatoes until just tender, if they are too soft, it turns into mashed potatoes. Slice hot potatoes with the skins on into thick chunks . Add the onion and vinegar, mix well. Add the hot bacon along with some of the hot grease (wish there was a better word for this, but it certainly adds flavor). I use a lot of vinegar – the potatoes seem to absorb it as long as it is put on before the bacon grease. Add the diced eggs and scallion, season with salt & pepper , mix well, and serve as warm as possible. The first taste should make you pucker!
If there are any leftovers, heat in a skillet with more vinegar.
This recipe is American-ized because we don ' t have that wonderful thick bacon that had almost no fat.