German Potato Salad

Ingredients:

• 3 lbs Yukon Gold Potatoes, unpeeled
• 1 White Onion, medium dice
• 2 Celery Stalk, medium dice
• 1/2 cup Kurtz Apple Cider Vinegar
• 1 Tbsp Ginger Evans Corn Starch
• 3/4 cup Ginger Evans Granulated Sugar
• 1/2 lb Farmington Applewood Smoked Bacon, chopped
• 1/4 tsp Marcum Ground Black Pepper

Directions:

1. Gather potatoes in a large saucepot, add water to cover. Bring to boil, then reduce heat while mainintaing boil. Boil potatoes uncovered 10-12 minutes.
2. When potatoes become tender, drain water, set potatoes aside.
3. Wash pot, then add celery and onion to it on medium heat. Cook 5 minutes . Add bacon and cook off for 5 minutes or until brown.
4. When bacon is ready set aside. Drain grease into a glass cup and save for later.
5. In a separate saucepan, whisk together 1 cup water, apple cider vinegar, sugar, cornstarch and black pepper.
6. When cool enough to handle, slice or dice potatoes; return to saucepan with celery and onions.
7. Add vinegar mixture, tossing to combine. Add bacon and whisk in bacon grease to create a sauce.
8. Simmer mixture 10-12 minutes or until heated through. Serve warm.

Recipe tips:

• Sprinkle powder sugar and orange zest on top of cake for add flavor
• Combine 1/4 cup of orange juice with 1 cup of powder sugar to make an orange icing and drizzle over cooled cake