Authentic German Potato Salad
Servings 8
Ingredients
- 3 lbs red potatoes medium
- 5 strips bacon
- 1 medium onion chopped
- 1/4 cup all-purpose flour
- 2 tsp salt
- 1/4 tsp celery seed
- 1/4 tsp pepper
- 1 1/4 cups sugar
- 1 cups apple cider vinegar
- 3/4 cup water
- 3 tbs persley minced fresh
Instructions
- Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
- In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
- Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
- Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm. Yield: 8 servings.
Notes
