Hot German Potato Salad Recipe

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Hot German Potato Salad

Name: Crystal Veillette
Base: Fort Campbell, KY
Recipe: 6 medium red potatoes, unpeeled 3 slices bacon 1 tablespoon olive or canola oil 3/4 cup chopped onions 1 tablespoon all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon celery seed 1/8 teaspoon pepper 3/4 cup water 1/4 cup cider vinegar 2 teaspoons Dijon mustard 2 tablespoons chopped fresh parsley

In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.

Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.

Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed and pepper. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.

Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.