Baked German Potato Salad

Thom Hackett

Original Recipe from Cooks.Com

Servings: 10 to 12

This is an uncomplicated but textural and satisfying dish.

Ingredients

8 strips bacon, cubed
1 cup chopped celery
1 cup chopped onion
3 tablespoons flour
1⅓ cups cider vinegar
⅔ cup sugar
1 tsp. salt
¼ teaspoon pepper
8 cups cubed COOKED potatoes (about 8 medium)
1 cup sliced radishes (optional)

Cooking Method

Fry bacon in 10-inch skillet until crisp. Remove and drain on paper towels.

1. Drain off fat and measure. Return ¼ cup bacon fat to skillet.  

2. Add celery and onion; cook 1 minute. 

3. Blend in flour until flour is absorbed by the fat.

4. Then stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly.

5. Stir in sugar, salt and pepper.  Pour mixture over potatoes and bacon in greased 3-quart casserole.

6. Mix lightly.  Cover.