Ruth Lyons Kartoffelsalat(German Potato Salad) - cooking recipe

Ingredients

4 to 6 medium potatoes
4 slices bacon
1 tsp. salt
3 Tbsp. white vinegar
1/8 tsp. pepper
1 Tbsp. yellow mustard
2 tsp. sugar
1 Tbsp. sweet pickle relish
2 hard-cooked eggs, chopped

Preparation

Boil potatoes in skins until tender.
Peel and dice, and keep warm.
Fry bacon until crisp; drain and crumble.
Measure 1/4 cup bacon fat and return to skillet.
Add salt, pepper, vinegar, mustard and sugar; heat and pour over hot potatoes.
Add eggs and pickle relish and mix lightly to blend.
Serve immediately.