German Potato Salad

Hot German Potato Salad

9 medium-size red potatoes, scrubbed

6 slices of bacon

1 medium onion, chopped

2 tablespoons all-purpose flour

2 tablespoons sugar

2-3 teaspoons of salt

1/8 teaspoon pepper

1/2 teaspoon celery seeds

3/4 cup water

1/3 cup apple cider vinegar

(SUGGEST: Less potatoes and/or more sauce by 1/2)

COOK potatoes in boiling water to cover 25-30 minutes or until tender. Drain and cool 10 minutes. Cut potatoes into 1/2 inch thick slices; set aside.

COOK bacon in a large skillet until crisp. Remove bacon, crumble and set aside. Reserve drippings in skillet.

COOK onion in reserved drippings, stirring constantly, until tender. Add flour, sugar, salt, pepper and celery seeds, stirring until blended. COOK one minute over medium heat, stirring constantly. Gradually stir in water and vinegar; cook until sauce is thickened and bubbly.

LAYER one-third of potatoes and bacon in a 2-1/2 quart serving bowl; drizzle with 1/3 of sauce mixture. Repeat procedure twice, and serve immediately.

Serve with grilled bratwurst and German red cabbage.

Southern Living, Oct. 1995, p. 180

Compliments of H. Tony & Coleene R. DeHaas