German Style New Potato Salad
Better Homes and Gardens "Country Cooking" - 1983 - First tested by Christine Bartholomew - Ft Worth, Texas - 1986
- 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
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.