German Potato Salad
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
8 strips bacon
2 tbsp. all-purpose flour
1/2 cup sugar
1/8 tsp. pepper
1 tsp. salt
1 egg, slightly beaten
1/4 cup cider vinegar
1 cup water
4 cups diced boiled Idaho baking potatoes (about 6 medium potatoes)
1/2 cup chopped onion
1/8 tsp. celery ceedRecipe
Fry the bacon until crisp. Remove the bacon from the pan and set aside. Combine the flour, sugar, pepper and salt. Over low heat, stir the flour mixture into the bacon drippings. In a small bowl, blend together the egg, vinegar and water. Gradually add the egg mixture to the bacon grease, stirring constantly. Cook the dressing until it is thick and smooth, then remove it from the heat.
Combine the dressing with the boiled potatoes, onion and celery seed. Crumble the cooked bacon and add to the potato salad. Recipe by Don Winslow of Kansas City, Kansas.
Note: The salad can sit at room temperature for several hours, or can be covered and refrigerated overnight.
Serves 6 to 8.
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