German Potato Salad

By Russ

I dice the potatoes before cooking so then I don't have to cut them when they are cooked. They keep their shape better that way. I also use bacon bits instead of frying bacon. I mixed it for awhile with the onions just enough to heat them. To keep it warm I put it in a slow cooker on warm until ready to serve. You can also eat it cold but it has more flavour if it is warm.

Ingredients

• 2 lbs. potatoes - peeled and quartered
• 3/4 tsp. salt
• 1/8 tsp pepper
• 6 bacon slices, diced
• 1 Cup chopped onion
• 1 1/2 Tbsp granulated sugar
• 1 Tbsp. all purpose flour
• 1/2 tsp. dry mustard
• 1/8 tsp salt
• 1/2 Cup milk
• 1 1/2 Tbsp white vinegar

Details

Servings 4

Preparation

Step 1

Cook potatoes in water in large saucepan until tender. Drain. Add first amount of salt and pepper. Toss together well. Cover to keep warm. Saute bacon in frying pan for 3 to 4 minutes. Add onion and fry until onion is golden. Drain. Stir into potato. Cover to keep warm. Mix sugar, flour, mustard and second amount of salt in small saucepan. Stir in milk and vinegar until smooth. Heat and stir until boiling and thickened. Pour over potato mixture. Toss gently to coat.