This was by far one of my favorites of the night. I couldn't wait to come home and warm some more up! Glad I thought ahead and made extra. From Better Homes and Gardens New Cook Book.
German-Style Potato Salad
Serves four
Ingredients
4 medium potatoes (about 1 1/4 pounds)
4 slices bacon
1/2 cup chopped onion
1 tablespoon all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup water
1/4 cup apple cider vinegar
Instructions
In a covered saucepan cook potatoes in boiling unsalted water for 20 to 25 minutes or till just tender; drain well. Cool slightly. Peel and slice potatoes. Set aside while preparing dressing.
For dressing, in a large skillet cook 4 slices bacon till crisp. Drain and crumble, reserving 2 tablespoons drippings. Set the bacon aside. Add chopped onion to reserved drippings. Cook till tender. Stir in flour, sugar, salt, celery seed, and pepper. Stir in water and vinegar. Cook and stir till thickened and bubbly. Stir in potatoes and 3/4 of the bacon. Cook for 2 to 3 minutes more or till heated through, stirring gently. Season to taste. Transfer to a serving bowl. Garnish with remaining bacon (or hard-cooked egg, parsley, if desired).
For dressing, in a large skillet cook 4 slices bacon till crisp. Drain and crumble, reserving 2 tablespoons drippings. Set the bacon aside. Add chopped onion to reserved drippings. Cook till tender. Stir in flour, sugar, salt, celery seed, and pepper. Stir in water and vinegar. Cook and stir till thickened and bubbly. Stir in potatoes and 3/4 of the bacon. Cook for 2 to 3 minutes more or till heated through, stirring gently. Season to taste. Transfer to a serving bowl. Garnish with remaining bacon (or hard-cooked egg, parsley, if desired).
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