July 17, 2011

German Potato Salad

1/2 lb. sliced bacon
1 C. thinly sliced celery
1 C. chopped onion
1 C. sugar
2 Tbsp. all purpose flour
1 C. cider vinegar
1/2 C. water
1 tsp. salt
3/4 tsp. ground mustard
5 lbs. unpeeled red potatoes, cooked and sliced
2 carrots, shredded
2 tbsp. chopped fresh parsley

   In a skillet, cook bacon until crisp. drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender.
   Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
   In a large bowl, combine the potatoes, carrots and parsley; pour the sauce over and stir gently to coat. season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon.
Serve warm. 14-16 servings.

No comments: