Peel potatoes if desired, and cook in lightly boiling water until tender but
not mushy. Drain and place in a bowl to cool. When cool enough to handle, cut into
Cut bacon strips into eighths and fry in a skillet until crisp. Remove from pan
and drain on paper towels. In the same skillet, cook onion in bacon drippings until
translucent. Add vinegar, sugar, salt, pepper and caraway seed. Continue cooking
until sugar is dissolved. Add egg and stir until thickened. Pour over warm potatoes
and toss until well blended.