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Luchow was a famous German resturant in NYC. I have made this recipe since I was 13 and always have had demands for the recipe.
When I was 13 my mother was going to a Christmas Party at work. She was going to buy the paper plates but I made this
up instead. She had more requests for "My" recipe for this potato salad than they had workers. I spent a lot of
time writing for a while.
Wonderful sweet sour taste. This does not expand easily. If more is needed I would recommend making another batch rather
than doubling.
by Philocrates
30 min | SERVES 3
1 lb potatoes
6 slices bacon, diced
1 medium onion, diced
1/2 cup vinegar
1/2 cup stock
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 egg yolk, beaten
1. Note: use pasturized eggs. Same amount of Boullion may be used for stock.
2. Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
3. Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let
come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
4. Servings 2 to 4.
5. Time to make is a guess.
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