Serves 4 to 6

Most German potato salads are served hot.  Personally I find even the thought of a hot salad repulsive.  I can’t stand “wilted lettuce salads,” either.  Ma Nature went to a lot of trouble to make nice cold, crisp lettuce.  Why wilt it?  Anyway, here is a delicious potato salad, with all the components of the German variety, but served chilled and refreshing.

About 3 pounds of red potatoes

4 hard boiled eggs

6 to 8 strips of bacon, fried until crisp and well drained

1 sweet purple onion, diced

1 stalk of celery, diced

1/2 cup of thinly sliced small gherkins

1/4 cup finely chopped fresh dill weed

1/4 cup finely chopped fresh chives

1 tablespoon capers, well rinsed

About 1 cup sour cream

2 tablespoon Sweet and Hot Brown Mustard

Salt and fresh, coarse ground black pepper to taste

Cook the potatoes until fork tender.  Do not peel.  Cut into a bit smaller than bite size chunks.  Set aside in a large bowl.  Boil the eggs and cool.  Fry the bacon until crisp and drain well.  Pat off any excess fat with a paper towel or pieces of a brown paper side.  Set aside until cool.  combine the next six ingredients with the potatoes.  Dice the eggs and crumble the bacon.  Add half of each to the potatoes.  Blend the sour cream and mustard together and add to the potatoes.  Toss gently, just until evenly coated.  Season to taste with salt and pepper.  Remove to a lettuce lined serving plate.  Sprinkle with the remaining diced egg and crumbled bacon and garnish with sprigs of fresh dill weed.  Serve chilled.