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Heidi's German Potato Salad |
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| 15 medium Russet Potato's washed, do not peel | 5 Eggs, hard boiled, diced |
| 1 lb Bacon, sliced in small 1 inch pieces | 1 medium Onion, diced |
8 medium Kosher Baby Dill Pickles, diced |
1 1/2 Tbs Surig Brand Essig Essenz Concentrated German Vinegar *check your larger local grocery stores international section. |
| 2 Beef or Chicken Bouillon Cubes dissolved in 1 cup of warm water | |
| 1 1/2 tsp Salt | 1/2 tsp Pepper |
| Kraft Miracle Whip | |
Boil Potato's until done, cool and peel. Slice Potato's somewhat coarse. Fry bacon until crispy, drain well. In a large bowl mix potato's, eggs, bacon, onion, pickles, salt and pepper. Add vinegar to Bouillon broth and pour enough broth over mixture to make a little moist and stir to mix well. Add enough Miracle Whip to bring to desired consistency and taste, about 7 heaping Tbs or more. This should be thick and not runny. Chill overnight or serve warm. |
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