When my Mom used to make her German Potato Salad, she would make a peel or two have a little more potato on it than she would really like to have. It was a nibble for me. 
So I had to do the same when I made the potato salad the other day. Of course, my peels had more potato on them just because I don’t peel potatoes often enough (my Mom would say). Ha.
Add some butter and salt…and it is perfect.
My portion size…for my tummy. Ha. Not anywhere near the amount I used to have. Thank goodness.
Loved the flavor memories from this simple dish. I loved thinking of my Mom while making the potato salad, but especially loved this nibble. It was something so small, but always a fond memory.
Blessings.
So once the potatoes are peeled, and cooled a bit, slice and place in a large bowl. Add salt and pepper. 
Chop a bunch of green onions, add to the potatoes (reserve some for topping).
I consider this the secret…Beef Bouillon. You can leave this out, but it adds a subtle hint of flavor, and added moisture. Bring a cube with water to boil, and cool. Spoon over warm potatoes (about a 1/4 cup).
Then it is just vinegar and oil depending on taste. We have always liked it with more vinegar. 
Add more vinegar than oil, but enough to stir in for flavor. It should be wet, like a dressing for a lettuce salad.
Add the chopped bacon (about 6 medium slices).
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