GERMAN POTATO SALAD

3-4 cups diced peeled potatoes

4-6 slices bacon

1 small onion, diced

¼ cup white vinegar

2 Tbsp water

3 Tbsp white sugar

1 tsp salt

¼ tsp ground black pepper

1 dill pickled, diced fine

Place the potatoes in a pot and fill with enough water to cover. Sprinkle with a bit of salt. Bring to a boil and cook, covered, for about 10 minutes or until fork tender. Drain and set aside to cool.

Place the bacon in a large deep skillet over med-high heat. Fry until browned and crisp. Remove bacon from pan and set aside.

Add onion to the bacon grease and cook over medium heat until done. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to boil, then add potatoes and diced pickle.

Mix well with a wooden spoon, mashing some of the potato, till you attain a pleasing texture.

You may wish to serve the bacon bits crumbled on the potato salad or use it in other dishes.

When making this dish for vegetarians, vegetable shortening (such as Crisco or Tenderflake) is a good substitute for bacon fat.