Thursday, January 6, 2011

German Potato Salad


4 pounds baking potatoes, such as yukon gold
12 slices bacon
2 cups chopped onion
1/4 cup flour
1/4 cup sugar
1 tsp celery seeds
1 1/2 cups water
1 1/2 cups cider vinegar

Cook potatoes in boiling salted water until tender, about 20 minutes. Drain the potatoes well, then peel and slice them. (You may peel and slice, or leave the peel on and slice and boil them.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain and crumble the bacon, reserving about 1/4 cup of bacon fat.  Cook the onions in the reserved fat over medium heat until tender, about 10 minutes. Stir in the flour, 2 tsp salt, sugar, celery seeds and pepper to taste. Cook 2 minutes. Add the 1 1/2 cups of water and the vinegar, mixing well. Cook, stirring often, until the liquid is bubbly, has thickened and coats the back of a spoon. If the sauce becomes too thick, add a little water or vinegar.  Stir in bacon and potatoes. Cook until heated through, tossing gently to mix. If you prefer a more tart salad, add more vinegar while tossing.

This recipe was from the newspaper, and I did not note at the time who authored it.

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