German Potato Salad

4 lbs

8 slices
3 T
4 t

⅔ cup
⅔ cup
½ cup
4 t
½ t
1 t

½ cup

red skin potatoes

bacon (1/2 a pack)
flour
chopped onion

apple cider vinegar
water
sugar
salt
black pepper
powdered mustard

chopped fresh parsley (flat leaf)

• Cut the potatoes (I use a mandolin or food processor) into ¼ inch slices.  Boil in well salted water until done.  They should have a bit of snap to them or the salad will turn to mashed potatoes.
  
• Fry and crumble bacon, leaving all the bacon fat in the pan.
  
• Cook onion in bacon fat to desired doneness, adding flour near the end to form a roux
  
• Add 2nd set and cook to medium thickness
  
• Fold everything together
  
• Serve any temp but I like it warm (can be reheated in the microwave)
  
• Yield: 20 servings
  
• Source: Epicurious reprint from House & Garden, 1957
  
  

Category:  American                                                                                                                                              Modified 1/4/13