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Hot German Potato Salad
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2 bacon strips, diced
1 small onion, chopped
2 teaspoons all-purpose flour
1/2 cup water
2 tablespoons cider vinegar
4 teaspoons sugar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
2 cups refrigerated sliced potatoes
2 tablespoons diced pimientos
In a large skillet, cook bacon until crisp. With a slotted spoon, remove to paper
towels. In the drippings, saute onion until tender. Stir in flour until blended.
Add the water, vinegar, sugar, parsley and salt. Bring to a boil; cook and stir
for 1-2 minutes or until thickened. Meanwhile, in a large saucepan, cook
potatoes in a small amount of water until just tender, about 4 minutes; drain.
Add the potatoes, pimientos and bacon to the sauce; toss gently to coat.
Yield: 2 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |