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INGREDIENTS:

2 lb potatoes
1 sm onion, chopped
1/4 c cooked crumbled bacon
2 tbsp chopped sour pickle
2-4 tbsp chopped celery
1 hard-cooked egg, chopped
1 beef bouillon cube
3/4 c boiling water
1/2 tsp pepper
3 tbsp vinegar
3 tbsp oil
1 tsp salt

DIRECTIONS:

Cook potatoes in boiling water until tender but firm; drain. Peel, cut into vertical slices. Cool. Add onion, bacon, pickle, celery, and egg to potatoes. Dissolve bouillon cube in boiling water; stir in pepper, oil, vinegar, and salt. Pour over potato mixture; toss with forks until completely mixed. Chill until ready to serve.