How To Make German-Polish Potato Salad

Ingredients:

8 - Large potatoes

4 - Hardboiled eggs

5 - Medium dill pickles

2 - Medium or one (1) large onion

White vinegar

Salt and pepper

Recipe Directions:

1.  In a pot, boil potatoes with skins on after scrubbing potatoes clean.  When cooked, remove from pot and let cool.  Remove skins when cool and set aside.

2.  Cook eggs until hardboiled. Remove from pan and let cool.  Remove shell from eggs when cool and set eggs aside.

3.  Peel onions, wash, cut in half at stem end.  Slice as thin or thick as desired so that the onions look like half circles.  Separate all the onion layers and set aside.

4.  Slice all the dill pickles as thick or thin as you wish and set aside.

5.  Take the potatoes and slice them.  Get a large bowl, get the sliced potatoes and the sliced eggs, and put them into the bowl.  Add the sliced pickles and the sliced onions.  Stir all ingredients until totally mixed.

6.  While mixing, add white vinegar, until salad looks yellowish from the egg yolks and has a close resemblance to a mayonnaise texture.  Add salt and pepper to taste.

7.  To make it a more awesome salad, my family served thick, breaded pork chops with the potato salad.  My mom always used lard to cook the chops.  After the lard had slightly cooled but still warm, she spooned out the liquid and breadcrumb residue and spread it atop the potato salad.  She stirred it in to give it a much better texture and taste. I am sure you can use bacon grease residue as a substitute.  Hey, forget the calories and splurge for once.