|That is German Potato Salad in the bowl|
German Potato Salad
7-8 medium potatoes, peeled & cubed
1 1/2 cups distilled white vinegar
12 oz bacon, cut into small pieces
2 large sprigs of fresh dill
1 medium chopped onion
Place dill in vinegar to soak. In a Dutch oven, fry the bacon until browned. Add the potatoes and cover. Stir occasionally. About 15 minutes before the potatoes are done, add the onions. Remove the dill from the vinegar and pour the vinegar over the potatoes. Simmer until potatoes are tender. While cooking, if the potatoes start to stick, add a small amount of shortening or butter. Serve HOT!