Leona’s German Potato Salad

Place the chopped green pepper, celery, onion and eggs into a large bowl. Set aside.

Bring a large pot of water to boil. Add potatoes and cook until tender. If they are medium sized potatoes it will take 20-25 minutes but test to make sure they are fork tender before removing from heat. Drain and set aside.

Fry the bacon in a skillet over medium heat until crisp. Then pull bacon out of the pan to drain on paper towels. Remove skillet from stove top and let grease cool for 5 minutes.

While bacon grease is cooling, chop potatoes into small, bite-sized cubes (see note). Crumble or dice bacon. Place both into the bowl with the vegetables and eggs.

Into the pan with the bacon drippings add vinegar, sugar and water. Pour this dressing over the potato mixture and stir gently to combine. Salad can be served warm or cold.

Note: If you use red or Yukon gold potatoes there is no need to peel them as they are thin-skinned. If you choose to use an Idaho potato or other russet, you need to peel them before chopping. They also tend to fall apart more when you stir the salad.