Do you happen to have the recipe for the Bavarian Inn's hot German potato salad? On a recent trip to Frankenmuth I fell in love with it. Thank you. -R.E.

Visiting Frankenmuth is a Michigan tradition that will never go out of style. The same goes for this wonderful potato salad.

Frankenmuth hot German Potato Salad, a variation from "Gloria Pitzer's Better Cookery Cookbook," published by Secret Recipes Limited 1982.

1 pound sliced bacon cut in 1-inch pieces 5 ribs celery, sliced thin 1/4 cup dry minced onions 1 1/2 cups water 1/2 cup light vinegar 1/2 cup sugar 8 cups cubed or diced potatoes that have first been boiled in their jackets, chilled and peeled

1. Fry the bacon until it is crisp. Remove from drippings leaving the drippings in the pan with the heat on lowest point, while bacon cools. Add celery to drippings, sauteeing it a few minutes. Add each of the remaining ingredients, crumbling the bacon into the mixture. 2. Stir lightly so not to break up the pieces of potatoes and keep it on low to medium heat, stirring often, until hot and time to serve.

You may also keep it hot in a slow cooker, up to 7 hours, covered. Serves 6-8

Leftovers keep well up to a week if well covered and refrigerated. Do not freeze this dish - it will turn to mush. Freezing cooked potatoes give them a rubbery texture when thawed.

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.