Printable | Taste of Home

Next-Generation German Potato Salad

4 pounds small red potatoes, quartered
10 bacon strips, chopped
1 large onion, chopped
3 tablespoons chopped celery
2 tablespoons chopped green pepper
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/3 cup white balsamic vinegar

Place the potatoes in a Dutch oven and cover with water. Bring to a

Printed from tasteofhome.com Oct 7, 2008

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Next-Generation German Potato Salad cont.

boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Meanwhile, in a large skillet, cook bacon over medium heat
until crisp. Using a slotted spoon, remove to paper towels. In the
drippings, saute the onion, celery and green pepper until tender.
Stir in the flour, sugar, salt and pepper until blended. Combine
water and vinegar; stir into vegetable mixture. Bring to a boil; cook
and stir for 2 minutes or until thickened. Drain potatoes and place
in a large serving bowl. Pour dressing over potatoes. Add bacon and
toss to coat. Serve warm or at room temperature. Refrigerate
leftovers.

Yield: 14 servings.