German Potato Salad

Donna Hackett

Original Recipe from Taste of Home Magazine, Premiere Edition

Serves: 6

Ingredients

5 bacon slice
¾ cup red or white onion, chopped
2 tablespoons all-purpose flour
⅔ cup cider vinegar
1⅓ cups water
¼ cup sugar
1 teaspoon sea salt
⅛ teaspoon pepper
6 cups Idaho potato, peeled and sliced

Cooking Method

Bring a large pot of salted water to a boil.

1. Add peeled and sliced potatoes; cook until tender but still firm, about 15 minutes.

2. Drain, and transfer to a large bowl.

3. Add onions.

In a large skillet...

1. Fry bacon until crisp; remove and set aside. 

2. Drain all but 2-3 tablespoons of drippings.

3. Cook onion until tender. 

4. Stir in flour; blend well. 

5. Add vinegar and water.

6. Cook and stir until bubbly and slightly thick. 

7. Add sugar and stir until if dissolves. 

8. Crumble bacon; gently stir in bacon and potatoes. 

9. Heat through, stirring lightly to coat potato slices. 

Serve warm.