Recipe(tried): German Potato Salad

GERMAN POTATO SALAD

Makes a large salad.

FOR THE SALAD:
4 to 5 lbs potatoes, peeled and cubed
2 or more dill pickles (or to taste)
1 lb bacon, cooked, drained, and crumbled (reserve fat)
1 medium onion, chopped
4 to 8 stalks celery, diced (including leaves)
a handful fresh chopped chives (optional)
hard boiled egg slices* (optional)
FOR THE DRESSING:
2/3 cup vinegar
bacon fat
1/3 to 1/2 cup oil (depending on quantity of the bacon fat)

Bring potatoes to a boil in salted water. Cover, remove from heat and allow to sit for 15 to 20 minutes or until just tender (the potatoes will continue cooking).

When potatoes are just tender add the remaining ingredients for the salad.

TO PREPARE THE DRESSING:
Place in a jar with a tight fitting lid vinegar, bacon fat, and oil. Shake well.

Pour the dressing over the potato mixture and toss. Serve warm

*Sliced eggs may be added - my family does not care for this addition. Even pickled eggs could be chopped and added to the salad.