German Potato Salad
|All purpose potatoes||4 Medium|
|Lean bacon slice||1|
|Yellow onion||1 Small, chopped|
|Green pepper||1 Medium, cored, seeded, and chopped fine|
|Stalk celery||1 Medium, chopped|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Hard cooked egg white||2 Large, chopped|
|Minced parsley||2 Tablespoon|
Place the potatoes in a medium size heavy saucepan, add enough unsalted water to cover, and bring to a boil over moderately high heat.
Cover and cook until the potatoes are tender about 20 minutes.
Meanwhile, cook the bacon in a heavy 7 inch skillet over moderate heat until crisp and brown 3 to 4 minutes.
Remove the bacon and drain on a paper towel; cool, then crumble and set aside.
When the potatoes are done, drain them and let them stand until cool enough to handle.
Peel the potatoes, cut into 3/4 inch cubes, and place in a large bowl.
Add the onion, green pepper, and celery and set aside.
In a small heavy saucepan, combine the water, vinegar, sugar, flour, and black pepper; set over moderate heat and whisk until the mixture just comes to a boil 2 to 3 minutes.
Pour the hot dressing over the salad and toss well.
Cool to room temperature, then sprinkle with the reserved bacon, the chopped egg whites, and the minced parsley.