German Potato Salad II

Name: German Potato Salad II
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 8 serving(s)
Ingredients: 2 1/2 lbs russet potatoes, peeled and sliced into 1/4-inch rounds; 1 tablespoon salt, divided; 4 slices bacon; 2/3 cup thinly sliced red onion; 1 garlic clove, minced; 1 2/3 cups mayonnaise; 3 tablespoons diced pimentos; 1 tablespoon yellow mustard; 1 tablespoon cider vinegar; 1 tablespoon sugar; 3/4 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon cayenne pepper; 1 hard-boiled egg, chopped; sliced green onion, garnish

Submitted by ratherbeswimmin

"Paula Deen's version; serve warm or cold"

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Ready In:: 53mins
Ingredients:: 15
Serves:: 8

ingredients

2 ¹⁄₂ lbs russet potatoes, peeled and sliced into 1/4-inch rounds
1 tablespoon salt, divided
4 slices bacon
²⁄₃ cup thinly sliced red onion
1 garlic clove, minced
1 ²⁄₃ cups mayonnaise
3 tablespoons diced pimentos
1 tablespoon yellow mustard
1 tablespoon cider vinegar
1 tablespoon sugar
³⁄₄ teaspoon salt
¹⁄₂ teaspoon celery seed
¹⁄₄ teaspoon cayenne pepper
1 hard-boiled egg, chopped
sliced green onion, garnish

directions

In a stockpot, place potatoes; cover with cold water, add 2 teaspoons salt.
Bring to a boil over med-high heat; decrease heat to a simmer, and cook for 7-8 minutes or just until fork tender; drain.
In a large skillet, cook bacon until crisp.
Remove bacon to paper towels to drain, reserving 1 tablespoon drippings in skillet.
Crumble bacon, and set aside.
Add onion and garlic to skillet; cook for 7 minutes or until tender, stirring often.
Stir in mayonnaise, pimiento, mustard, vinegar, sugar, salt, celery seed, cayenne pepper, and remaining 1 teaspoon salt.
Cook for 1 minute; remove from heat.
Add potatoes, chopped egg, and crumbled bacon, tossing gently to coat.
Serve warm or chilled; garnish with green onion.