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German Potato Salad
by Mona Davis


A great Octoberfest dish!

12 medium potatoes
8-9 strips of bacon
2 cups chopped onions
¼ cup flour
¼ cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pepper to taste
1 ½ cups water
¾ 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 3 minutes. Pour over potatoes. Crumble the bacon and gently stir into the potatoes. Garnish with the fresh chopped parsley.