German Potato Salad
Ingredients
- 3 pounds red potatoes
- 4 to 6 slices bacon
- ¾ cup chopped white or yellow onion
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 teaspoons salt
- ½ teaspoon celery seed
- ⅛ teaspoon black pepper
- ¾ cup water
- ⅓ cup white or apple cider vinegar
- Chopped fresh parsley for garnish, optional
Instructions
- In a large pot, add 2-3 inches of water and a teaspoon of salt. Wash the potatoes and add them to the pot (the water doesn't need to cover the potatoes).
- Bring to a boil over medium high heat, cover the pot and cook for 15 to 20 minutes until the potatoes are tender. Drain the potatoes and set aside to cool.
- While the potatoes are cooling, in a large skillet, fry the bacon until crisp. Remove the bacon to a paper towel-lined plate and drain a bit of the grease from the skillet, leaving just a tablespoon or two in the skillet.
- Heat the skillet over medium heat and add the onion to the reserved bacon grease, cooking until translucent and slightly golden.
- Stir in the flour, sugar, salt, celery seed and black pepper. Cook over low heat, stirring constantly, for 1-2 minutes.
- Combine the vinegar and water in a liquid measuring cup and slowly add it to the skillet, whisking constantly so the mixture doesn't get lumpy. Bring the mixture to a simmer, whisking or stirring constantly, and cook for 4-5 minutes until thick and creamy.
- Slice or cube the potatoes and add them to a large bowl. Pour the hot dressing over the top and gently stir to combine.
- Crumble the bacon over the top and give it another light stir. Top with fresh, chopped parsley, if desired. Serve warm or at room temperature.