This is that other kind of potato salad, and I don't know if people even know what it is any more. In case you don't know what I'm talking about, the first kind of potato salad has the mayonnaise dressing, celery, maybe hard-cooked eggs, maybe some sweet diced sweet pickles and maybe some mustard, along with the potatoes.

This other kind is called hot because at one point the dressing is hot, but some recipes say to serve it either hot or cold. The dressing is sweet and sour - sugar and vinegar.

Hot German Potato Salad

6 slices bacon, diced and cooked crisp
1 1/2 pounds (5 to 6 medium) potatoes
1/2 cup finely diced onion
1/4 teaspoon pepper
2 teaspoon salt
(1/2 teaspoon celery seed)
1/4 cup water
2 tablespoons sugar
1/2 cup cider vinegar
1 egg, beaten
(2 tablespoons parsley, minced)

Stack the bacon slices and cut into 1 inch pieces. Cook slowly in a skillet until brown and crisp. Remove from the pan and set aside. Save the dripping in the pan.

Cook unpeeled potatoes in salted water until tender. Cool slightly, then peel. Thinly slice into a large bowl. Add salt and pepper. Mix lightly. Keep warm. Saute the onions in the bacon grease on low heat until soft. Turn off the heat and let cool for a bit. Mix vinegar, sugar, water with cool bacon drippings. Heat to simmering. Add very slowly to beaten egg, beating constantly. If the egg doesn't set up, pour it back into the frying pan and heat gently, stirring until it just thickens and turns translucent. Pour over potatoes. Add bacon and minced parsley. Serve warm or cool.