- 7 medium potatoes (about 1-3/4 pounds)
- 8 bacon strips
- 1 small onion, chopped
- 1/2 cup diced celery
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 3/4 cup water
- 1/2 to 3/4 cup vinegar
- 1/4 to 1/2 teaspoon salt
- Pepper to taste
- Peel potatoes; place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon; set aside. In the drippings, saute onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper; cook and stir until mixture boils and thickens. Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature. Yield: 6 servings.
Reviews forTangy German Potato Salad
"The recipe sounded sooo good, but it wasn't. Not very bacony either. Just ok. Sry."
"The recipe sounded sooo good, but it wasn't that good. Sry."