Recipe: Long Island Potato Salad - German Style

LONG ISLAND POTATO SALAD - GERMAN STYLE

"Tastes even better when served, re-warmed, the next day or you can serve it cold, if you like."

8 medium Long Island Potatoes (or potatoes of choice)
Oil
6 strips of cooked, turkey bacon (or regular bacon), minced
1 cup chopped onion (yellow and/or red)
1 cup chopped celery
1/4 cup of water or stock
1/2 cup cider vinegar
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed
1/8 tsp. paprika
1 tbsp. Dijon mustard
1/2 chopped dill pickle
Chopped fresh parsley and/or chives and scallions
Chopped hard-boiled eggs (optional, for garnish)

Boil the potatoes in their skins in a medium saucepan but do not overcook. Peel, or not, and slice potatoes while still warm; set aside.

Heat a bit of oil in a skillet. Mince the bacon and saute with onion and celery. Don't saute the onion and celery past "tender-crisp"!

Heat to boiling 1/4 cup of water or stock with vinegar, sugar, salt, pepper, celery seed, paprika and mustard.

Pour the boiling mixture into the skillet and add the chopped pickles. Gently add the potatoes and mix to coat with the parsley and chives.

Serve at once topped with chopped egg, if you wish.

From: calliope, NY