German Potato Salad
- Yield 8 servings
"Whenever we have a family get-together, I'm asked to bring the German Potato Salad. I like it much better than the American potato salad. My mother made this recipe, and I inherited the job."
- 3 pounds baking potatoes
- 6 bacon slices
- 3/4 cup chopped onions
- 1/3 to 1/2 cup cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon celery seeds
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons all-purpose flour
- Place the potatoes in a Dutch oven with water to cover. Bring to a boil, reduce the heat, and simmer, uncovered, until potatoes are just tender, about 30 to 35 minutes. Do not overcook.
- Drain potatoes well and let stand for 15 to 20 minutes to cool slightly. Slice the potatoes and arrange in a shallow pasta bowl or 13 x 9-inch glass baking dish.
- Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove from the skillet and drain on paper towels.
- Add the onions to the pan drippings and cook until translucent, about 3 minutes, stirring frequently. Stir in 3/4 cup water, the vinegar, sugar, celery seeds, salt, and pepper. Whisk in the flour until well blended.
- Bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove from the heat and spoon evenly over the potatoes. Crumble the bacon and sprinkle on top. Let stand for 10 minutes to absorb flavors.
Recipe by Grace Schraeder, Liconia, Mich.