German Potato Salad

I like to serve German potato salad during our backyard summer picnics. Since it doesn’t contain mayonnaise, no need to worry about refrigeration during the festivities.

German Potato Salad

Author: Jeanette Ryan

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Ingredients

• 2 pounds potatoes (red or gold)
• 6 slices bacon
• 1 medium onion, chopped
• 1 medium red bell pepper, finely chopped
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup beef broth
• 1/2 cup cider vinegar
• 2 large hard-boiled eggs, chopped

Instructions

• In a covered saucepan cook potatoes in boiling, salted water for 25 to 30 minutes until tender; drain well. Slice potatoes.
• In a large frying skillet cook bacon until crisp; remove and crumble.
• Cook onion and bell pepper in bacon drippings until tender but not brown. 
  
• Stir in sugar, salt, pepper, water and cider vinegar. Cook and stir until bubbly; continue to cook 2 more minutes.
• Add in bacon and potatoes; cook about 5 minutes until heated through, stirring lightly.
• Removed from heat and add hard-boiled eggs, tossing lightly. Let stand for 30 minutes tossing occasionally. Serve warm or cold.