Mom II's German Potato Salad

Being raised as a good Italian boy, I didn't have much exposure to German potato salad.  Heck, I didn't have much exposure to regular potato salad.  My wife is of German and Austrian heritage....now you can see how I've come to put this (her) great family recipe on my website.  My mother-in-law is a real sweetie.  As a matter of fact, I've never told a mother-in-law joke, and never will.  If I would, she probably wouldn't make this great German potato salad for me!  My mother in law (Mom II) was taught this recipe from her Mom and Dad, Paula and John Graze.  Grandpa Graze was born in the Black Forest region of Germany and taught his wife Paula this recipe.  Grandma Graze would cook the potatoes and Grandpa would peel and slice them.  Every time I eat this German potato salad, I have warm memories of Grandma and Grandpa.

• 5 lbs of Red Potatoes
• 1 Cup of Canola Oil
• 1/2 Cup water
• 1/4 teaspoon black pepper
• 1 yellow onion - finely chopped
• Parsely - finely chopped - amount to taste
• 3 hard boiled eggs - sliced thin
• 5 strips of bacon - cooked crisp - finely chopped
• 1/2 Cup white vinegar
• 1 Tablespoon salt
• 1 Tablespoon sugar
• 1/2 green pepper - finely chopped
• Paprika - amount to taste
• Mixing Bowl

Instructions:

1. Boil the red potatoes with the skin on.  Peel hot, let cool, then slice in 1/8" maximum thickness slices.  Grandpa Graze had the skill to slice these potatoes very thin, much less than 1/16 inch!
2. In a mixing bowl or jar, mix the "dressing" as follows:  Canola oil, white vinegar, water, salt, sugar, onions, green peppers, and black pepper.
3. Gently mix the cold, sliced and peeled potatoes with the "dressing"
4. Sprinkle the chopped, crispy cooked bacon on top of the potatoe salad
5. Place the sliced hard boiled eggs on top of the potatoe salad
6. Sprinkle a little paprika and parsely on the eggs for color.
7. Serve at room tempurature and store in the refrigerator.

Grandma and Grandpa are no longer with us, but this German potato salad recipe will make us remember them forever.  Enjoy.

Best Regards,
Steve DiFranco