German Potato Salad

red potatoes stays firm -

even when cooked -

so theys won't break apart when tossed.

this potatoe salad tastes best served warm.

6 or 7 medium red potatoes (about 2 pounds), cooked n peeled

1 hard-cooked egg, sliced (optional)

4 bacon strips, diced

1 medium onion, chopped
3 celery stalks, chopped

1 cup water

1/4 cup vinegar

1/4 cup sugar

1 tbsp cornstarch

2 tsp garlic powder

1/2 tsp mustard

1/2 tsp horseradish (optional)

1/2 tsp celery seed

1/2 tsp mustard seed

1/4 tsp cracked black pepper

slice potatoes into a large bowl. add egg. set aside.

in a skillet, cook the bacon n onion n celery. drain, reserving 2 tbsp of drippings.

add bacon n onion n celery to potato mixture.

add remainin ingredients to the drippings. cook n stir until slightly thickened.
pour over potato mixture n toss to coat.

serve warm.