German Potato Salad

By srumbel

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any leftover. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
from tasteofhome

Ingredients

• 1/2 pound sliced bacon, diced
• 1 cup thinly sliced celery
• 1 cup chopped onion
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 cup cider vinegar
• 1/2 cup water
• 5 pounds unpeeled small red potatoes, cooked and sliced
• 2 medium carrots, shredded
• 2 tablespoons minced fresh parsley
• Additional salt, optional

Preparation

Step 1

•In a large skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 1/4 cup
drippings. Saute celery and onion in drippings until tender.

•In a large bowl, combine the sugar, flour, salt, mustard, vinegar and
water until smooth. Add to the skillet. Bring to a boil. Cook and
stir for 1-2 minutes until thickened.

•In a large serving bowl, combine the potatoes, carrots and parsley;
drizzle with sauce; stir gently to coat. Season with additional salt
if desired; garnish with bacon. Serve warm. Refrigerate leftovers.