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German Potato Salad
Mona Davis
A great Octoberfest dish!
Ingredients
12 medium potatoes
8 to 9 strips of bacon
2 cups chopped onions
1/4 cup flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pepper, to taste
1 1/2 cups water
3/4 cup vinegar
Chopped fresh parsley
Directions
Cook the potatoes in boiling water until just tender. Drain. Slice and set aside. In a skillet, cook the bacon until crisp. Remove and drain on paper towels. Discard all but 1/3 cup of the drippings. Saute the onion in the drippings until tender. Stir in the flour, sugar, salt, celery seed, mustard, water and vinegar, Bring to boil and cook about three minutes. Pour over potatoes. Crumble the bacon and gently stir into the potatoes. Garnish with the fresh chopped parsley.