Tangy German Potato Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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THIS IS an old recipe that reflects our family's heritage, handed down through the years. It's a hearty side dish and goes well with pork. Ingredients:
7 medium potatoes (about 1-3/4 pounds) |
8 bacon strips |
1 small onion, chopped |
1/2 cup diced celery |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 to 1/2 teaspoon salt |
pepper to taste |
3/4 cup water |
1/2 to 3/4 cup vinegar |
Directions:
1. Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
2. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
3. In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature. Yield: 6 servings.
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