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Ingredients
| russet potatoes: 9 whole potatoes |
| bacon: 6 strips |
| onions (chopped): 3/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 2 Tbl |
| salt: 2 tsp |
| celery salt: 1/2 tsp |
| black pepper: 1 dash |
| water: 3/4 cup |
| distilled vinegar: 1/3 cup |
Hot German Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Cook potatoes in the skins and set aside.
- Fry bacon until crisp; remove from pan and place on paper towel to drain.
- Cook and stir onions in bacon drippings until golden brown.
- Blend in flour, sugar, salt, celery salt and pepper.
- Cook over low heat until mixture is bubbly.
- Remove from heat.
- Stir in water and vinegar.
- Heat to boiling; stirring constantly.
- Boil and stir 1 minute.
- Crumble bacon.
- Slice potatoes.
- Carefully stir bacon and potatoes into the hot mixture.
- Heat through, stirring lightly to coat potato slices.