This recipe came from Grandma Reinagel in 1965. My mom served this at least once a month and as kids, my siblings and I were not fond of it. As we got older, and our taste buds changed, it became a favorite! In the winter she served it with pork roast, in the summer she served it with bbq ribs/pork chops. My husband wouldn't touch German Potato Salad until he tried this. It's really Yummy!
NOTE: Please read through all ingredients and directions before starting. The sauce will separate if not done correctly. Please contact me with any questions.
Fry, drain & crumble bacon, leave the listed amount of drippings in the frying pan. Boil potatoes until just fork tender, drain, peel and cut into medium chunks/slices. Layer potatoes, onion, bacon and salt & pepper in a large bowl (we like lots of pepper). Set aside.
Measure out the sugar & cider vinegar. Mix the eggs in the cup of water. Have these ingredients lined up in this order, get your whisk and you're ready to make the sauce.
Over medium heat, heat the bacon drippings, add the butter. When melted add the flour stirring constantly, scraping up the bacon bits and mixing well, making a roux. Add the sugar and continue stirring until mixture in the pan is a nice tan color (the color and consistency of peanut butter.) Stir, stir because it will burn easily.
Slowly add the vinegar whisking more vigorously until all the lumps are gone. Set on low heat, add the egg mixture whisking until mixture has set.
Pour sauce over potatoes and ingredients in bowl. Toss gently until well covered. Serve warm and enjoy!