That doesn't look bad. I may try a small batch of that.
Thanks.

On 06/06/2021 15:00, Boron Elgar wrote:

> Found the one I believe I used-still awaiting input from Janet US, if
> she can shed any more light, but I know I have made this one
> successfully..
>
> This is from the ancient Time Life Foods of the World series. The book
> is over 50 years old. The whole series is interesting. Each country
> has 2 books to it- a large,hardcover picture book and a small spiral
> book that only has the recipes. Back in ancient times, it was a
> terrific advantage to be able to take the small spiral into the
> kitchen to work on a recipe.
>
> Most other warm German potato salads I have tried have almost double
> the vinegar, which puts them into no-no land for me. This ain't much.
> You can experiment with sharper or different vinegars if you choose.
> Do not bother with balsamic- ick. Don't ask me how I know.
>
> You can, of course, up the bacon ante.....
>
> http://foodsoftheworld.activeboards....topic5400.html
>
> To serve 6 to 8:
>
> 1/2 cup finely chopped onions
> 1/4 cup white wine or cider vinegar
> 1/4 cup water
> 1/2 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> 2 tablespoons finely chopped parsley
> 9 medium-sized boiling potatoes (about 3 pounds), scrubbed but not
> peeled
> 1/2 pound bacon, finely diced (about 1.5 cups)
>
> Drop the unpeeled potatoes into enough boiling water to cover them
> completely. Boil them briskly until they show only the slightest
> resistance when pierced with the point of a sharp knife. Be careful
> not to let them overcook or they will fall apart when sliced. Drain
> the potatoes in a colander, then peel and cut them into 1/4-inch
> slices. Set the potatoes aside in a bowl tightly covered with aluminum
> foil.
>
> In a heavy 8- to 10-inch skillet, cook the bacon over moderate heat
> until brown and crisp. Spread it out on paper towels to drain. Add the
> onions to the fat remaining in the skillet and cook, stirring
> frequently, for 5 minutes, or until they are soft and transparent but
> not brown. Stir in the vinegar, water, salt and pepper, and cook,
> stirring constantly, for a minute or so. Pour the hot sauce over the
> potatoes, turning the slices about gently with a large spoon or
> spatula to coat them evenly with the onion-and-vinegar mixture. Gently
> stir the reserved bacon pieces into the salad. Taste for seasoning.
>
> Serve at once or cover and set the salad aside at room temperature
> until you are ready to serve it. Just before serving, stir the salad
> gently and sprinkle the top with parsley.
>