Recipe: German Potato Salad (using sour cream, 1960's)

GERMAN POTATO SALAD

8 slices bacon
1/3 cup water
3 tablespoons vinegar
1 tablespoon sugar
2 teaspoons salt
Dash ground black pepper
1 tablespoon prepared mustard
6 cups cooked hot diced potatoes
1/2 cup chopped onion
1 cup dairy sour cream
1 tablespoon chopped fresh parsley

Fry bacon till crisp; drain well, reservihg 2 tablespoons bacon fat.

Add 1/3 cup water, vinegar, sugar, salt, pepper, and mustard to bacon fat and heat, stirring till sugar is dissolved and mixture boils. Add potatoes and onion and toss gently till most of dressing is absorbed.

Fold in sour cream, parsley, and crumbled bacon. Serve warm.

Makes 6 servings
Source: Magazine recipe clipping, Wallace Littlejohn, Ohio in Successful Farming, June 1963