Brehm Potato Salad (German)

Ingredients

• 5  lbs. red/yukon potatoes - boil in skin until soft 

• 6 eggs - hard boiled

• 10 oz bacon - cooked almost crisp (reserve bacon grease)

• 1. Onion - diced

• 1  cup white vinegar

• 1  cup sugar

• 1 tsp salt

• ½  tsp pepper 

• squirt mustard

Preparation

1. Slice boiled eggs and add to 3 quart bowl with diced bacon.
2. Lightly peal the skins from potatoes while still hot, slice and add to bowl. 
3. Add at least ¼ cup bacon grease to a deep par, and add the onions, sauté lightly.*
4. Add vinegar, sugar, salt, and pepper to the pan and bring to a boil. Stir to make sure all ingredients are dissolved.
5. Remove from heat and add a squirt of mustard
6. Pour the hot liquid over the rest of the ingredients in the bowl and fold until thoroughly mixed.

(serve warm)

* original recipe does not cook