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Ingredients
| russet potatoes (diced): 6 cups (peeled and diced) |
| bacon: 0.5 lb |
| onions (chopped): 1 cup (diced) |
| all-purpose flour (unsifted): 2 Tbl |
| water: 1/2 cup |
| apple cider vinegar: 1/2 cup |
| granulated sugar: 4 Tbl |
| celery seed: 1 tsp |
| salt |
| black pepper |
Grandma Vera's German Potato Salad Recipe
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- Boil potatoes and drain, set aside to cool.
- Fry bacon, reserve 4 Tbsp of the drippings.
- Fry diced onion in drippings until soft.
- Stir into the dripping the flour and stir well until brown.
- Add to browned mixture your water, vinegar and sugar.
- Stir fast so it does not lump up on you. It should get bubbly and thicken up.
- Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper.
- You can add sliced up green onions on top if you would like.
- The sauce is easily doubled if you like it saucier.
- * I use splenda instead of sugar and it works great.