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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.Donna Cline, Pensacola, Florida Ingredients:
12 medium potatoes |
12 bacon strips |
1-1/2 cups chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 tablespoon salt |
1 teaspoon celery seed |
1 teaspoon ground mustard |
pinch pepper |
1-1/2 cups water |
3/4 cup white vinegar |
chopped fresh parsley |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside.
2. In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings.
3. Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley. Yield: 12-14 servings.
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