German Potato Salad
- 2 slices bacon
- 1 onion
- 1 tablespoon flour (or less)
- 1/2 cup vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 3 tablespoons prepared mustard
- 5 cups potatoes (cooked and sliced)
- parsley (chopped)
- Fry the bacon until crisp but not burnt.
- Remove bacon and crumble.
- Chop onion and saute briefly in bacon drippings (just enough to remove the raw flavor and consistency, approx 2 minutes)
- Return crumbled bacon to pan.
- Add the vinegar, water, salt, sugar, pepper, and mustard to the pan.
- Bring to a boil until combined and slightly reduced.
- (Optional: add up to 1 Tbsp of flour at this point to thicken)
- Pour over potatoes and refrigerate.
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