Small Recipes... German Potato Salad

Being raised in a mostly German community in the MidWest, we ate German Potato Salad growing up. It brings back good Memories of Home. This recipe from the cookbook Going Solo in the Kitchen is quite close to what I remember and have fixed in larger amounts. 

 I do find the recipes in this book are a little more than I can eat but  I am sure for a younger person it would be just right. As this is a salad it is meant to eat at room temperature and will keep for a day or two in the refrigerator. 

 Even if you aren’t German you will enjoy this change of pace salad. Try it with some Bratwurst and a Beer.

 German Potato Salad

Ingredients

2 slices lean bacon

¼  to ⅓ cup chopped onion

1 tablespoon of all purpose or GF all purpose flour

½ cup water of beef broth

1 teaspoon sugar

1 - 2 tablespoons cider vinegar

1 teaspoon celery seed (optional)

1 ⅓ cups sliced cooked waxy type potatoes

salt and pepper 

Directions

 In a medium size frying pan, cook bacon until crisp. Remove from pan and drain on paper towels. When cool crumble. Remove fat from pan and add back 1 tablespoon, cook onion in the fat until tender. Off of the heat, stir in flour. Place pan back on stove and cook for 2 minutes stirring constantly. Stir in the warm water or broth cook until mixture thickens. Stir in the sugar, vinegar, celery seed. If sauce is too thick add water a tablespoon at a time. Place the potatoes in the pan and toss gently until slices are well coated. Dish up and season with salt and pepper and sprinkle with crumbled bacon.