Next-Generation German Potato Salad

By joanmarie

Ingredients

• 4 pounds small red potatoes, quartered
• 10 bacon strips, chopped
• 1 large onion, chopped
• 3 tablespoons chopped celery
• 2 tablespoons chopped green pepper
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup water
• 1/3 cup white balsamic vinegar

Details

Cooking time 30mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

•Place the potatoes in a Dutch oven and cover with water. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender.
•Meanwhile, in a large skillet, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels. In the
drippings, saute the onion, celery and green pepper until tender.
Stir in the flour, sugar, salt and pepper until blended. Combine
water and vinegar; stir into vegetable mixture. Bring to a boil;
cook and stir for 2 minutes or until thickened.
•Drain potatoes and place in a large serving bowl. Pour dressing over potatoes. Add bacon and toss to coat. Serve warm or at room
temperature. Refrigerate leftovers. Yield: 14 servings.

Nutritional Facts: 1 serving (3/4 cup) equals 197 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 298 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.