Aunt Tillie’s German Potato Salad Jeanne Christensen
2 pounds red potatoes cooked but not too soft, cut into bite-sized pieces (If
you boil them you can salt the water- I cheat and use the microwave so I salt
them lightly after I cut them up)
1/2 pound bacon, cut into small pieces and browned until crisp-DO NOT throw out the grease! (Sorry- that's what makes it taste so good!) Remove bacon from frying pan and add:
One cup water
1/2 cup cider vinegar
1/2 cup sugar
This ratio MUST be adhered to if you want it to taste like Tillie's!
Bring sauce mixture to a boil; turn down heat and thicken slowly with cornstarch stirred out in cold water, constantly stirring quickly to avoid lumps. . Approximately 2 tablespoons stirred into 1/4 cup of water should do it, but add a little at a time. Sauce should not be too thick as it will soak into the potatoes better. You probably won't use all the cornstarch mixture.
Combine sauce, bacon, and potatoes carefully. Add dried parsley flakes and 1/2 of a chopped raw onion. Tillie used to add chopped red pimientos for color, but I'm too lazy. I also don't always add the onion for those who don't like them.