German Potato Salad

Hope this is what you are looking for: Vinaigrette 1/3 c Apple Cider Vinegar 1 tsp salt 1/4 tsp black pepper, freshly ground 1 tsp (or more) dried herbs (I used some thyme, chervil, basil and oregano) 1 tsp Dijon mustard 1/3 c Olive Oil 1/3 c neutral Vegetable Oil Other Ingredients 3 lb small Red Bliss Potatoes 2 Eggs 2 T Salt (for the water) 4 oz bacon, diced 2 T Red Onion, small dice 1/4 c fresh herbs, torn, sliced or minced (dill, thyme, parsley and a bit of rosemary works well) salt & pepper, to taste Vinaigrette Mix the salt, dried herbs and mustard into the vinegar, allow to sit for a few minutes to rehydrate the herbs and dissolve the salt, then whisk in the oils. This makes a full cup of dressing, you may not need it all. The rest can be stored in the fridge and used as salad dressing. Potato Salad Set a large pot of water to boil with the salt added. While the water is cold, add the potatoes and eggs. When the water comes to a boil, lower to a simmer and set the timer for 10 minutes. Remove the eggs and chill in cold water. Start checking the potatoes for doneness at this point (and every few minutes as necessary) by slipping in a sharp knife, when it goes in easily and slides out just as easily, the potatoes are done. Drain and allow to cool only for a few minutes. While the potatoes are cooking, dice the raw bacon and cook in the oven (I use a toaster oven set at 400F for 10 mintues) or in a skillet. You want it quite crisp and browned. Peel and chop the eggs, prep the onion and herbs. While the potatoes are still mostly hot (I use an oven mitt to hold them), slice into mixing bowl (yes, with the skin). Add the bacon (including rendered fat), eggs, onion and herbs and about half the vinaigrette. Stir gently to combine, taste for salt & pepper. Try not to break up the potato slices too much. Chill for at least 2 hours or overnight before serving. Yields 1 1/2 quarts

A lady posted a corckpot recipe for this in a discussion I started about crock pot recipes. You should check that out cause a crock pot rocks!

its real easy CREAMY GERMAN-STYLE POTATO SALAD 5 lbs. potatoes, preferably red 1 1/2 lbs. cooked bacon, crumbled bacon fat grease/rendering 1 large yellow onion, chopped 1 stalk celery, chopped 2 pkg. dry Good Seasons Italian dressing mix 2 cups mayonnaise 2 hard boiled eggs, chopped 4 t. apple cider vinegar Boil potatoes until fork tender. Do not overcook. Drain and cool. Once cool, cut into chunks and place into a large mixing bowl. Cook bacon. Crumble bacon when cool. Pour bacon fat, while still warm, over potatoes. Take crumbled bacon and add to potatoes. Add packages of Italian Dressing mix and stir into potatoes. Add remaining ingredients and stir well. Chill salad 4 hours and re-stir just begore serving. Add more mayonnaise if needed. This salad tastes best when made the day before.

Austrian Potato Salad sorry I don't have a recipe I just eyeball the amounts 6-8 Potatoes 1 onion little vinegar little olive oil little water little mustard salt pepper chives or parsley It's somewhat water, not like American potato salad, but it's yummy