German Potato Salad

by Louisa Murphy, Ken Valeri

• 5 lbs. potatoes (I use new or red skin) boil until fork tender (do NOT overcook or all will turn to mush). Cut into 1” pieces
• 1 lb. thick bacon chop into ¼-1/2” pieces and fry until crisp brown, scoop out and cool on a few paper towels. NOTE: RETAIN ALL THE BACON GREASE AND SCRAPE THE PAN FOR ALL THE TASTY BITS TOO!
• 1 large SWEET white onion roughly chopped (Vidalia if you can get it) – do not cook!
• 3 or 4 stalks of celery chopped – do not cook!
• 1/8 to ¼ cup of good cider vinegar
• ½ teaspoon of salt – don’t overdo, you can add later

Combine everything (yes, ALL the grease and bits which are the secret and most important ingredients) in a large mixing bowl (with your hands.)

REFRIGERATE OVERNIGHT – it will NOT be great if you don’t wait!

Before eating I warm it, add a little vinegar and more salt.

Enjoy!

-Ken