- 1/2 lb bacon
- 1 tsp. celery seed
- 1/4 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup vinegar
- 1/2 cup water
- 2tbsp. flour
- 2 tbsp. sugar
- 1 1/2 tsp. salt
- 6 cups cooked potatoes, chopped
- fresh ground pepper
- parsley
Directions
Cook bacon till crisp; drain (reserving 1/4 cup fat), and crumble. Cook onion and celery in fat till just tender. Blend in flour, sugar, salt, celery seed, and pepper to taste. Add vinegar and water. Cook and stir till thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. Garnish with parsley.
This German Potato Salad can be served warm or chilled, but you taste the bacon fat a bit more when it's chilled.
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