German Potato Salad
What You Will Need
- 8 Medim Potatoes
- 16 Slices Bacon
- 1/2 Cub Chopped Onion
- 2 Tablespoons All Purpose Flour (Jeannette uses 2-3 T)
- 2 Tablespoons Sugar (to taste)
- 1 Teaspoon Celery Seed
- 1 1/2 teaspoons salt
- Dash of Pepper
- 2/3 Cub Vinegar (Jeannette uses Apple Cider Vinegar)
- 1/2 Cup water (adjust water to get right consistancy)
- 2 Tablespoons chopped parsley
Cook potatoes in jackes till done.
While potatoes are cooking, fry bacon till crisp; drain and crumble.
Pour off all but 4 tablespoons bacon fat; add onion and cook 1 minute.
Blend flour, sugar, celery seed, salt, and pepper; add vinegar and water; cook and stir till thick.
Add crumbled bacon. Peel and slice the drained, cooked potatoes.
Pour dressing over potatoes. Toss lightly.
Sprinkle with parsley and serve hot.
Thanks to Jeannette S. for this outstanding recipe!
UPCOMING EVENTS
