German Potato Salad
|Thin skinned potatoes||4 Large|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Red onion||1 Large, finely chopped|
|Bologna slices||6 , diced|
|Red apple||1 , diced|
|Celery stalk||1 , thinly sliced|
|Canned anchovy fillets||2 Ounce, drained and chopped (1 Can)|
|Grated parmesan cheese||2 Tablespoon|
|Vinegar||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄4 Teaspoon|
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 30 minutes); drain and cool.
In a salad bowl, mix together onion, bologna, apple, celery, anchovies, and Parmesan cheese.
Dice potatoes (peel, if desired) and add to bologna mixture.
In a frying pan over medium heat, cook bacon until crisp; drain and crumble into salad.
Discard all but 3 tablespoons drippings.
Stir together vinegar, sugar, salt, Worcestershire, garlic salt, pepper, and egg yolk; blend into bacon drippings and cook, stirring, over low heat just until hot and slightly thickened.
Pour over potato mixture, mix gently but thoroughly, and serve warm.