Hot German Potato Salad
7
cups cooked, sliced potatoes
1
cup water
(about 2 1/2 Lbs.)
1
teaspoon salt
1/2
lb bacon
1/2
teaspoon pepper
1
cup finely chopped onion
1/4
teaspoon sugar
1
tablespoon flour
1
tbsp. chopped parsley
1/2
cup cider vinegar
 

Place potatoes in a shallow 2 Qt. Casserole or baking dish. Cut bacon into 1 inch pieces. Cook over medium heat until crisp. Remove bacon and drain on paper. Cook onions in bacon fat until soft. Pour off fa from onions reserving 1/3 cup. Pour 1/3 cup of bacon fat into pan, blend in flour until smooth. Stir in vinegar, water, salt, pepper and sugar. Cook over medium heat until slightly thickened, about 5 minutes, stirring constantly. Stir in bacon. Spread hot mixture evenly over potatoes. Cover and refrigerate for several hours or over night. Bake in oven at 325°F for 45 minutes covered, uncover and bake 15 minutes longer. Just before serving sprinkle with parsley.

Hot German potato salad
Yields 8 to 10 servings. Originator: LaVern Moll


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