Recipe for Kartoffelsalat (Potato Salad)   GD47   Ingredients: 5 lbs potatoes (baking potatoes are NOT recommended, as they are too flaky) 1/2 cup diced Schaller & Weber Double-smoked Bacon 1/2 cup vegetable oil 3 tablespoons white vinegar 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup sliced green onions 1/4 cup chopped chives Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook. Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled potatoes can also be placed in a refrigerator overnight.) Peel cooled potatoes, slice, then place in a large bowl. Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet. Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl. Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary. This recipe is excellent served either cold or warm. Makes eight 1-cup servings.

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