On Sun, 6 Jun 2021 15:35:30 +0100, S Viemeister
> wrote:

>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.
>>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith.