German Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/2 cup water
- dash pepper
- 1 tablespoon sugar
- 1/4 teaspoon celery seed
- 1 tablespoon all purpose flour
- 4 medium round red or white potatoes (1 1/3 pounds)
- 3 slices bacon cut into 1 inch pieces
- 1 medium onion chopped (1/2 cup)
- 1/4 cup white or cider vinegar
- Carbohydrate 1.13413974099032 g
- Cholesterol 9.46240529757722 mg
- Fat 6.30193781527108 g
- Fiber 0.0509816005981452 g
- Protein 1.76557570796205 g
- Saturated Fat 2.09037795035346 g
- Serving Size 1 1 Serving (47g)
- Sodium 698.444197713793 mg
- Sugar 1.08315814039217 g
- Trans Fat 0.69813513944664 g
- Calories 71 calories
1. Place potatoes in a 3 quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30-35 minutes or until potatoes are tender; drain. 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; drain on 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 bubble; remove from heat. 4. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. 5. Stir in potatoes and bacon. Heat over medium heat stirring gently to coat potato slices, until hot and bubbly. Serve warm.
