German-Style Potato Salad

By mirelsonp

Recipe Source: Better Homes and Gardens Cookbook - 12th Edition
Makes 4 to 6 side dish servings. Easily doubled for larger crowds.

Ingredients

• 1 1/4 lbs red or white potatoes
• 4 slices bacon
• 1/2 cup chopped onion (1 medium)
• 1 Tbsp all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 tsp celery seeds
• 1/2 tsp dry mustard
• 1/8 to 1/4 tsp black pepper
• 2/3 cup water
• 1/4 cup vinegar
• Snipped fresh parsley or dill (optional)

Details

Servings 4

Preparation

Step 1

1. In a medium saucepan place potatoes and a small amount of water to cover and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Halve, peel, and cut potatoes into 1/4-inch slices. Set aside.

2. For dressing, in a large skillet cook bacon over medium heat until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Crumble the bacon and set aside.

3. Add onion to the reserved drippings. Cook over medium heat until tender. Stir in the flour, sugar, the 1/2 teaspoon salt, celery seeds, dry mustard, and pepper. Stir in the 2/3 cup water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes and bacon. Cook, stirring gently, for 1 to 2 minutes more until heated through. Transfer to a serving bowl. If desired, sprinkle with parsley or dill.