German Potato Salad
From Robert (USA)

Serves about 12

Ingredients:
8 lbs. medium size red potatoes, peeled and in cold water
3 lbs. bacon (save the bacon grease)
4 large celery ribs
2 bunches scallions
3 medium yellow onions
1 cup water
1 cup white vinegar
1 cup sugar
2 tsp. celery seed
3 tbsp. cornstarch
Olive oil
Salt, pepper

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Directions:
Cut each pound of bacon into thirds and fry it in a deep, heavy pan. Bacon should be evenly done and darker than you normally would fry it. It will lighten up when mixed with the salad. Reserve 1/4 C of clear fat toward the end of frying. Drain bacon on paper towels and set aside.

Coarsely chop onions and add with olive oil to a hot skillet on medium low heat. Chop the celery and add it to the onions before they've softened. Chop the scallions and add to the onions just as the onions are getting soft. Take it off the heat and add the celery seed.

In a large kettle of boiling water add the peeled potatoes. They are done when there's no resistance when you test them in the center with a sharp knife, but are not soft. Drain in a colander with cold water. Slice each in 1/8" slices.

In another medium pot, add the water, vinegar and sugar and boil. In a coffee cup, mix the cornstarch and a few tablespoons of water thoroughly; there should be no lumps. Add this to the pot and stir until it gets thick.

In a large mixing bow, add the onion/scallion/celery mixture, ¼ cup bacon grease and the vinegar/sugar mixtures. Mix, and begin layering the potatoes on top and sprinkle salt and pepper on each layer until all the potatoes are used. Mix all the ingredients together, adding in the bacon, with a rubber spatula so the potatoes don't break.

Serve warm or chilled.