Cooking For A Crowd - Large Sized
German Potato Salad Recipe
Recipes for Quantity Cooking
German Potato Salad
10 lbs. red potatoes
2 lbs. bacon
2 C. red onion-coarsely chopped
1 1/3 C. vinegar plus water to equal 2 C.
1 T. sugar
1 T. salt
1 t. pepper
1 T. caraway seed
4 eggs-slightly beaten
Peel potatoes if desired, and cook
in lightly boiling water until tender but not mushy. Drain and place
in a bowl to cool. When cool enough to handle, cut into chunks.
Cut bacon strips into eighths and fry in a skillet until crisp.
Remove from pan and drain on paper towels. In the skillet, cook
onion in bacon drippings until translucent. Add vinegar, sugar,
salt, pepper and caraway seed. Continue cooking until sugar is
dissolved. Add egg and stir until thickened. Pour over warm potatoes
and toss until well blended. Serve warm or at room temperature.
Serving size: 1/2 cup
Razzle Dazzle Recipes
No Portion of this site
is to be reproduced without permission
Copyright ©2002 - 2012