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German Potato Salad

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  • 3 pounds small redskin potatoes
  • 2 bunches green onions, small chop
  • 5 slices bacon, cooked crisp and crumbled (save the fat for the dressing)
  • 3 hard-boiled eggs
  • 1/3 cup cider vinegar
  • Salt and pepper


  1. Cook the potatoes until fork tender. Drain and cool briefly.

  2. Dice the bacon into small dice and cook in a sauce pan until crisp over medium heat.

  3. Chop the hardboiled eggs (you can drop them in the potato water for ten minutes of boiling them) and add to the sliced potatoes and remaining ingedients.

  4. Serve warm.

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