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Next-Generation German Potato Salad
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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 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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |