German Potato Salad

This is a staple of our Thanksgiving and Christmas dinners.

Betty’s German Potato Salad
  • 5 lb. potatoes, boiled & skinned
  • 1 to 2 lbs. frozen bacon, sliced
  • 1 large onion, chopped
  • ½ to ¾ cup apple cider vinegar
  • 1 to 2 drops Tabasco (optional)
  1. When potatoes have been peeled, cut into cubes.
  2. Fry bacon until almost done; pour off ½ the grease.
  3. Add onions and sauté.
  4. Add vinegar with a big drop of water.
  5. Add Tabasco sauce.
  6. Simmer for 3 to 4 minutes.
  7. Pour into a big pot with potatoes and fold well.
  8. Add salt & pepper to taste.
Serve hot. Can be refrigerated and reheated.




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