German-Style Potato Salad

INGREDIENTS

(From Better, Homes, and Gardens cookbook)

1 ¼ lbs red or white potatoes (about 4 medium)

¼ tsp salt

4 slices bacon

½ cup chopped onion (1 medium)

1 Tbsp all-purpose flour

1 Tbsp sugar

½ tsp salt

½ tsp celery seeds

½ tsp dry mustard

1/8 to ¼ tsp black pepper

2/3 cup water

¼ cup vinegar

DIRECTIONS

-In a medium saucepan place potatoes, the ¼ tsp salt, and enough water to cover.  Bring to boiling; reduce heat.  Simmer, covered, 20 to 25 minutes or until just tender.  Drain well; cool slightly.  Halve, peel, and cut potatoes into ¼ inch slices.  Set aside.

-For dressing, in a large skillet cook bacon over medium heat until crisp.  Remove bacon, reserving 2 Tbsp drippings in skillet.  Drain bacon on paper towels.  Crumble the bacon and set aside.

-Add onion to the reserved drippings.  Cook over medium heat until tender.  Stir in flour, sugar, the ½ tsp salt, the celery seeds, dry mustard, and pepper.  Stir in the 2/3 cup water and the vinegar.  Cook and stir until thickened and bubbly.  Gently stir in the potato and bacon.  Cook, stirring gently, for 1 to 2 minutes more or until heated through.  Transfer to a serving bowl.  If desired sprinkle with parsley.

-This dish is traditionally served warm but is good cold too.

-Jade Jones