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

Serves  36.