German Potato Salad
Yield: 4 servings
- 5 red potatoes
- 4 bacon slices, chopped
- 1 bunch green onions, chopped
- 1 tablespoon all-purpose flour
- 2/3 cup water
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (2-ounce) jar diced pimiento, drained
- Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool. Cut into thin wedges.
- Sauté bacon in a large skillet over medium-high heat 2 minutes. Add green onions, and sauté 2 minutes. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in 2/3 cup water and vinegar, and cook, stirring constantly, until thickened. Stir in salt and pepper. Toss with potato and pimiento. Serve warm.
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