Jan's German Potato Salad

What doesn't taste better with bacon? The original recipe came from my paternal grandparents.  Their names were Elizabeth and Fred George.  The recipe has evolved over the years.  The original was flavored mainly with bacon grease, and this recipe is flavored more by bacon itself.  

Unlike traditional potato salads, this one does not have mayonnaise and it is not served cold but either hot or at room temperature.

Ingredients:

• 1 lb Thick-Cut Bacon,
• 2 large Onions- sliced in half, then pole-to-pole
• 4 lbs New Red Potatoes
• 2-3 Tbsp Celery Seed
• ¾ cup Cider Vinegar
• 2 Tbsp White Sugar
• 1 tsp salt
• Salt and Pepper (to taste)
• Chives or scallions (for garnish)

Directions:

• Cut up bacon and fry until crisp.  Using a slotted spoon, remove from bacon fat.
• Sauté sliced onion in 3 tbsp bacon fat. Using a slotted spoon, remove the onions from the pan.
• Cut potatoes into fork-sized pieces. (Peel them if you wish.)
• Place potatoes in a large sauce pan.
• Cover potatoes with water
• Add 1 teaspoon of salt
• Boil potatoes until a fork can pierce the potato.  It is important the potatoes are not over-cooked because they will finish cooking later.
• Drain the potatoes
• Combine all ingredients in the pan by folding gently.
• Add some bacon fat to taste.
• Pour mixture into a 3-quart casserole
• Cover and store in the refrigerator for a minimum of 6 hours for flavors to meld.
• Reheat in microwave oven or conventional oven
• Serve as a side dish at a picnic or with any meat that doesn't have a gravy.
• Garnish with chives.