Grandma Hofmeyer's Hot German Potato Salad
rec.food.cooking/Nancy Dooley (1996)

German potato salad is generally tart (vinegar-based dressing), has bacon and is served warm.

10 lbs. potatoes (cooked with their skins on)
2 lbs. bacon, diced
1/2 - 3/4 cup diced onion
2 tsp. salt
3/4 cup vinegar
1/4 cup sugar
16 eggs

Cook potatoes with skins on. While they're still warm, remove skins and dice the potatoes. Add chopped onions. Fry the bacon until crisp, drain and reserve the drippings. Add the bacon to the potatoes.

Return 2-3 Tbsp. drippings to frying pan and cook 4 eggs of the until the whites are just set. Yolks will be runny. Repeat with additional drippings and eggs. Put several more tablespoons of drippings in fry pan and add vinegar. Bring to a boil, stirring constantly. Add this to the potatoes. Add sugar and salt, and stir well. (I sneak in a little white pepper.) Get an official taste and adjust seasonings. Get a second opinion; serve warm. ;-)