German Potato Salad
Mom
- 2 kg Potatoes
- 500 g Bacon, diced
- 250 g Small diced onion
- 1/2 c Apple cider vinegar
- 3/4 c Water
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Dijon
- 2 Eggs
Scrub potatoes clean. Leave whole and with the skin on. Boil until tender. Drain. Fry bacon. Remove from skillet, leaving oil behind. Fry the onion until soft. Stir in vinegar, water, salt, pepper and dijon. Let come to a bubble.
When the potatoes are cool enough to handle, remove some or all of the skin and cut into small cubes.
In a small bowl, whisk the eggs. Slowly add the cooking liquid to the bowl, whisking constantly, to temper the eggs. Pour the egg mixture back in the pot and cook until it starts bubbling again.
Stir in the potatoes and coat evenly. Add more salt if necessary.
Serve warm or cold.
Yield: 10 servings