I almost always have red potatoes because that is what is grown in North Dakota. However these Yukon Gold potatoes were dug from our garden this year and taste like butter to me. Simply divine.
In a large skillet over medium heat, cook bacon and onion until bacon is crisp.
I cooked extra bacon and onion because I’m a bacon and onion kinda girl. Drain, reserving 1/4 cup drippings.
Add vinegar and mayonnaise to drippings, stir until blended.
Stir in potatoes and eggs; toss lightly. Serve warm. (Leftovers cold is great also.)
In the midst of my not paying attention or maybe it was a little too much help in the kitchen from a 2 year old and a 3 year old, I failed to add the boiled eggs. After visiting egg laying barns and seeing eggs go from the chicken to the grocery store this summer on a client and work related trip, I feel like I let the chickens down on this recipe.
Hopefully these girls forgive me and I will never forget to add the eggs again. You can actually watch JS West’s chickens live on their Hens Live camera and please send them my apologies for leaving behind 6 boiled eggs on this recipe. But they’ll make a great breakfast tomorrow for my kids.
Tomorrow for Hunk of Meat Monday my friend Al is going to share with us a new wild game recipe. I’m not sure if it’s going to be duck, goose, pheasant or venison but I know it will be yummy so be sure to come back for a new recipe.
Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. If you would like to see other great recipes, check out www.realfarmwivesofamerica.com .
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This type of potato salad is made around here in my central Kentucky area. It is yummy for sure.
Oh, I haven’t had a warm german potato salad since I lived near a VERY authentic German restaurant in Evansville, Indiana. I’ll HAVE to try this one out!
Just made this for dinner….HEAVEN! Especially w/ extra bacon 🙂