German Potato Salad Recipe from the Hermann German Cookbook
2 lbs. (8 medium) potatoes
4 slices Hickory Smoked Bacon, diced
¼ cup chopped onion
1 tablespoon flour
2 teaspoons salt
1 ¼ tablespoons sugar
¼ teaspoon pepper
2/3 cup cider vinegar
1/3 cup water
½ teaspoon celery seed
3 tablespoons chopped parsley
Boil potatoes in jackets until tender. Cool, peel and slice thin. Fry bacon until crisp, add onion and cook 1 minute more. Blend in flour, salt, and pepper. Stir in vinegar and water and cook, stirring, 10 minutes.
Pour over sliced potatoes, add celery seed and parsley. Serve at once.
German Potato Salad
