If your goal, as mine, is to keep the kitchen from heating up too much, this is another of those recipes that can be made in stages throughout the day. Just save making the dressing of vinegar and sugar until the very last minute.
Served with beer brats and watermelon sorbet.
HEISSER KARTOFFEL SALAT
6 medium potatoes, peeled and cut into thirds cross-wide (for slicing after boiling)
2 hard-boiled eggs, sliced
¼ C red onion, chopped fine
6 strips bacon
½ C cider vinegar
1 ½ Tbsp sugar
1 tsp salt
Black pepper, to taste
Cook potatoes in boiling, salted water about 20 minutes or until tender. Drain, and when cool enough to handle, slice. Put slices in serving dish with egg slices. Season with salt and pepper. Fry bacon until crisp. Drain bacon, leaving fat in skillet, crumble bacon, and sprinkle over potatoes and eggs. Saute onion in bacon fat until tender. Stir in vinegar and sugar, and heat, stirring, to boiling point. Pour hot dressing over potatoes and mix lightly. Serve at once.