German Potato Salad
|Red thin skinned potatoes||3 Pound, scrubbed (1.35, Medium Sized)|
|Sliced bacon||6 Ounce (170 Gram)|
|Medium onions||6 Ounce, finely chopped (170 Gram, Yellow)|
|Sliced celery||115 Gram (1 Cup)|
|White distilled vinegar||160 Milliliter (2/3 Cup)|
|Water||80 Milliliter (1/3 Cup)|
|Hard-cooked eggs||4 Large, sliced|
|Freshly ground pepper||To Taste|
In an 8-quart stock pot or sauce pot, bring about 4 quarts (3.8 liters) water to a boil over high heat.
Add unpeeled potatoes: reduce heat, cover, and boil gently until potatoes are fender throughout when pierced (25 to 30 minutes).
Drain and let stand until cool enough to touch.
Peel potatoes, if desired; then cut into about 3/4-inch (2-cm) chunks.
Meanwhile, preheat a 5-quart saute pan over medium-high heat until rim of pan is hot-to-the-touch.
Add bacon and cook, turning occasionally, until crisp and browned (6 to 8 minutes).
Remove from pan: drain, crumble, and set aside.
Discard all but 3 tablespoons (45 ml) of the drippings.
Return reserved drippings to pan and wait for about 1 more minute.
Add onion and celery: reduce heat to medium and cook, stirring often, until vegetables are soft (8 to 10 minutes).
Lightly mix in potatoes, then remove pan from heat and set aside.
In a 1 1/2- or 2 1/2-quart sauce pan, combine vinegar, the 1/3 cup (80 ml) water, sugar, and salt; bring to a boil over high heat.
Pour vinegar mixture over potato mixture.
Lightly mix in eggs and bacon.
Season to taste with salt and pepper.