German Potato Salad

• 6 pounds white creamer potatoes or red, quartered, boiled and drained
• 2 pounds bacon diced and fried very crisp
• 2 cups white vinegar
• 2 cups water
• 2 teaspoons salt
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 16 ounces powdered sugar
• 2 onions large, baseball to softball size, chopped

1. Cut potatoes and boil till tender.
2. After frying bacon, remove from grease and set aside.
3. In the bacon drippings add the onions and fry them in the hot drippings until they separate and begin to soften, about 3 minutes. Add water, sugar and seasonings and bring to a full rolling boil while stirring, then remove from heat.
4. Drain potatoes and pour dressing over.
5. Stir potato salad up from the bottom smashing the pieces a bit to aid in the thickening of the dressing.
6. Stir in the reserved bacon pieces and let sit on the counter for 4 hours before serving or chill overnight in the fridge and reheat before serving.

white creamer potatoes, bacon, white vinegar, water, salt, salt, pepper, powdered sugar, onions

Taken from www.yummly.com/recipe/German-Potato-Salad-1657586 (may not work)