German Potato Salad
5 peeled new potatoes, cut into large cubes
5 strips bacon, diced
At least 1/8 c. apple cider vinegar (you might need as much as 3/4c for it to come out right)
1 T. sugar
5 green onions, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
1. Boil the potatoes until tender but not too soft. Drain and set aside.
2. Cook bacon until crispy, remove from heat. Drain 1/4 of the bacon grease without removing the bacon from the pan.
3. Return pan to medium-low heat and add vinegar and sugar. Bring to a simmer and then simmer for 30 seconds. Remove from heat and set aside. (You want the vinegar and the grease to react and thicken; this is why you might need more vinegar than 1/8c)
4. In the serving bowl, add potatoes, onions, and garlic. Mix thoroughly. Add bacon sauce and salt and pepper to taste. Cover and keep at room temperature (at least an hour for the potatoes to absorb some of the sauce) until serving.