German Potato Salad
2 lbs Potatoes
1 Yellow onion
½ lb Beef bacon, diced
1 Large red onion, diced
¾ cup Cider vinegar
1 tbsp Dijon mustard
¼ cup Canola oil or olive oil
Salt and freshly ground pepper, to taste
8 Green onions, thinly sliced
¼ cup Chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, until tender.
Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a large sauté pan add the beef bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
3 lbs Potatoes (Your favorite kind)
½ sweet onion chopped or green onion (4 stalks chopped)
1 Large pickle or 1/2 Cup dill pickle relish
½ dozen hard boiled eggs (chopped)
½ cup cheese
1 cup mayo
1 tbsp yellow mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
Boil potatoes to fork tender, at the same time boil eggs in same pot.
Chop pickles and onion, set aside
After eggs have boiled for 5 minutes crack shells with knife and boil for another 5 minutes
Drain potatoes let cool for 15 minutes, but eggs under cold running water then peel and chop.
In Large salad bowl combine mayo, mustard, vinegar and pickle juice. Mix together to smooth texture, add in potatoes, onion, pickle, eggs and cheese.
Chill and serve (can serve warm)