Oma’S German Potato Salad

• 1 whole Yellow Onion
• 1 container Claussen Pickle Jar, Sliced, Refrigerated
• 5 dashes Salt And Pepper, to taste
• 5 pounds Potatoes
• 1 pound Bacon
• 1 cup Vegetable Oil
• 1 cup White Vinegar

1. Boil potatoes till done.
2. Let cool. Really. Let them cool. If you cut them when warm, you will end up with mush.
3. Use kitchen scissors and cut bacon into little pieces about 1/2 inch. Fry them in saucepan.
4. In the meantime, chop up onion into small pieces, put in a bowl.
5. And slice up pickles (I usually cut once or twice lengthwise and then chop them into small bits form there). Put in a separate bowl. Keep jar (juice).
6. When bacon is done, pull out of fat with slotted spoon and put in a third bowl.
7. Then, get a very large bowl to hold the finished product.
8. Peel potatoes.
9. Take two potatoes and slice lengthwise and then in 1/2 inch to 1 inch think chunks. Start layering in big bowl.
10. Then add a handful of bacon, then onion, then pickles
11. Then add 2 TBS oil and then 2 TBS vinegar and then 3 TBS pickle juice (avoid the floaty stuff).
12. Then liberally salt & pepper the layer.
13. Then start next layer with 2 or so potatoes and repeat the layers of the ingredients.
14. Keep going until you use all the potatoes.
15. Gently mix and taste.
16. Then add more salt, pepper, vinegar, oil and or pickle juice to taste.
17. Serve at room temp.

onion, pickle, salt, potatoes, bacon, vegetable oil, white vinegar

Taken from tastykitchen.com/recipes/sidedishes/omae28099s-german-potato-salad/ (may not work)