German Potato Salad

source	Taste of Home
categories	side dish, german
yield	serves 6
prep time	15 mins
total time	1 hr 5 mins

INGREDIENTS

4 med red potatoes, 1 1/3 lbs

3 slices bacon, cut into 1-inch pieces

1 med onion, chopped (1/2 cup)

1 tbl flour

1 tbl sugar

½ tsp salt

¼ tsp celery seed

dash pepper

½ cup water

¼ cup cider vinegar

INSTRUCTIONS

1. Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender. Drain and let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

2. In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon and drain onto paper towels.

3. Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly, then remove from heat.

4. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir one minute, then remove from heat.

5. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly.

6. Serve warm.

NOTES

Slow Cooker directions: Increase flour to 2 tablespoons. Decrease water to 1/3 cup. Cut potatoes into 1/4-inch slices. Cook and drain bacon, then refrigerate. In 3 1/2 to 4 1/2 quart slow cooker, mix all ingredients except bacon. Cover and cook on low setting for 8 to 10 hours or until potatoes are tender. Stir in bacon and serve.

NUTRITION