Reader requests recipe for German Potato Salad

I'm so excited. Someone requested one of my family's recipes for German Potato Salad.

I searched through the vast amount of cookbooks I've inherited over the years and found one of my grandmother's that was shared with anyone who asked for it.

As readers know, it was unusual for the three sisters to share much of anything when it came to cooking. My Grandma Iva, Aunt Glenna and Aunt Sis were notorious for trying to one-up each other's recipes.

She would share, just not everything she put in her version or the way she did it.

But rest at ease, I will share with you all her little tips and all the little extras.

Put two pounds of washed small red potatoes (skins on) into a pot with a lid, bring to a fast boil and then cook on medium heat until just becoming tender, about 10 minutes. Drain and let them cool enough you can handle them.

Cut potatoes in half lengthwise and then cut halves crosswise into 1/4-inch-thick slices before placing in a large mixing bowl. Sprinkle with 2-3 tablespoons white or red wine vinegar (your choice) and let set while you cook the sauce.

Cook 6-7 slices of bacon in a large nonstick skillet over medium heat until crunchy. Place bacon on paper towels to drain grease and remove all the bacon drippings except 2-3 tablespoons from the skillet. (My grandmother would save 2-3 pieces to add at the end to top the salad.)

Add 1/2-cup of finely chopped red onion, a 1/4-cup of green onion and 4 ounces of your favorite brand and flavor of kielbasa (diced) into the bacon drippings. Cook until the onion is tender and then add a 1/4-cup of (red or white) vinegar, pre-packaged chicken broth, and the bacon to the skillet. Whisk while bringing to a boil. After about a minute, whisk in two tablespoons of white sugar, a teaspoon of caraway seeds, 1/2-teaspoon each of celery (or mustard) seed (just don't try both at the same time), salt, garlic powder and fresh cracked black pepper.

Remove from heat and pour sauce over potato slices; tossing gently.

You can add a 1/4- to 1/2-cup of fresh parsley for a little bit of color (and your extra bacon).

My grandmother, who loved cheese, would toss in a handful of shredded cheese from the fridge (The kind didn't matter, it was cheese!)

Sometimes, she would also save and add the green onions at the end to give it a more of an out-of-the-garden flavor.

This recipe can be served warm or cold.