German Style New Potato Salad
Better Homes and Gardens “Country Cooking” – 1983 – First tested by Christine Bartholomew – Ft Worth, Texas – 1986
Ingredients
- 1 pound tiny new potatoes
- 2 cups torn lettuce
- 1 cup torn curly endive
- 2 hard-boiled eggs
- ¼ cup thinly sliced radishes
- 3 tablespoons sliced green onions
- 6 slices bacon
Ingredients to add to drippings
- ⅓ cup vinegar
- 1 teaspoon seasoned salt
- ¼ teaspoon celery seed
- ⅛ teaspoon pepper
Instructions
- Halve any large potatoes. Cook potatoes in boiling water until just done. Drain.
- In large bowl mix cooked potatoes, lettuce, curly endive, eggs, radishes, and green onions.
- In skillet, cook bacon until crisp. Drain, reserving ⅓ cup drippings. Crumble bacon and add to potato mixture.
- To reserved drippings in skillet add vinegar, seasoned salt, celery seed and pepper. Heat to boiling. Pour over potatoes.
- Toss quickly; serve immediately. Makes 4-6 servings.