Evening Republican, Volume 20, Number 278, Rensselaer, Jasper County, 20 November 1916 — German Potato Salad. [ARTICLE]

German Potato Salad.

Six medium-sized potatoes, one-quar-ter pound fat bacon, one small onion, two teaspoonfuls salt, one-fourth teaspoonful black pepper, one-half cupful hot vinegar, one-half cupful hot water, two tablespoonfuls salad oil. Cut bacon into small dice and put into frying pan over a slow fire. Shred the onion into a large bowl, add salt, hot vinegar and hot water. When the fat is a light brown color and the dice well crisped, add salad oil and pour into vinegar and onion—turning slowly at first. Serve on crisp lettuce and garnish with pickled beets.