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Ingredients
| russet potatoes: 2 lbs |
| bacon: 4 strips |
| onions (chopped): 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| granulated sugar: 2 Tbl |
| mustard powder: 1 tsp |
| water: 1/3 cup |
| distilled vinegar: 1/4 cup |
| green onions - spring or scallion (chopped): 1/3 cup (finely chopped) |
| salt: 3/4 tsp |
| black pepper |
German Potato Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Cut them in half and then in slices.
- Fry the bacon. When crisp, drain on paper towels. Keep the bacon fat in the pan.
- Add the chopped onion to the pan. Cook until translucent.
- Sprinkle the flour, sugar, and mustard powder over the onions. Stir and cook a few minutes more.
- Add the water and vinegar and cook, stirring for several more minutes until the sauce starts to thicken. Add back the potatoes and stir to coat and lightly reheat.
- Add the salt and pepper to taste. To serve, garnish with the minced green onion.
- Serve warm!