German potato salad |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
5
strips bacon
3⁄4
cup onion, chopped
2
tablespoons all-purpose flour
2⁄3
cup cider vinegar
1 1⁄3
cups water
1⁄4
cup sugar
1
teaspoon salt
1⁄4
teaspoon pepper
6
cups sliced cooked peeled potatoes
DIRECTIONS
In a large skillet, fry bacon until crisp; remove and set aside.
Drain all but 2 tablespoons of drippings; cook onion until tender.
Stir in flour, blend well.
Add vinegar and water; cook and stir until bubbly and slightly thick.
Add sugar and stir until it dissolves.
Crumble bacon; gently stir in bacon and potatoes.
Serve warm. |
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