German Potato Salad (Kartoffel Salat)

German Potato Salad (Kartoffel Salat) | Serve at room temperature. “Guten Apetite!” – Helga the Kitchen Witch.

INGREDIENTS

6 medium potatoes
½ teaspoon salt
¼ teaspoon pepper
4-5 slices diced bacon (save bacon fat)
1 medium onion chopped
1-2 stalks celery diced  (green peppers optional)
1 tablespoon yellow mustard
4 tablespoons water
3 tablespoons vinegar
½ teaspoon sugar
3 hard-boiled eggs coarsely chopped

PREPARATION

1. Cook potatoes and peel. Potatoes have to be warm; cut into thin slices.
2. Add diced onions and celery (and optional green peppers).
3. Add salt and pepper.
4. In a pan, cook bacon until crisp. Drain bacon fat, but save.
5. In the pan, leave the bacon grease, add mustard, water, vinegar, and sugar.
6. Add a little Maggi or a half beef bouillon. Heat the pan and bring to a boil. Turn off and pour liquid mixture over the potatoes; mix well.
7. Add the hard boiled eggs.
8. Add salt and pepper to taste.

If the dressing is too dry, add a little more water and vinegar. Serve at room temperature.

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