The Best Ever German Potato Salad
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- 6 whole(s) Russet potatoes rough chopped
- 6 slice(s) bacon
- 3/4 cup(s) onion chopped
- 2 tablespoon(s) flour
- 1 tablespoon(s) white sugar
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) whole celery seeds
- 1/4 teaspoon(s) pepper to taste or to taste
- 1/4 cup(s) water
- 1/3 cup(s) balsamic vinegar
- Roast potatoes on a greased baking sheet at 450' for 10 - 15 minutes, toss and continue to cook until fairly soft;another 10 - 15 minutes.
- Saute bacon in a heavy skillet until crisp and well done. Drain on paper, reserving fat in pan. Crumble.
- Add onions to pan and cook over med. low heat until soft and translucent; 3 -5 minutes.
- Blend in flour, sugar, salt, celery seeds and pepper. Cook over med. low heat until smooth and bubbly.
- Remove from heat; stir in water and vinegar. Return to med.high heat an bring to a boil Boil gently 1 minute.
- Stir in crumbled bacon and remove from heat.
- Serve warm.
- Add sliced, cooked sausage to make it a main dish.
This recipe is a personal recipe added by Solveig and has not been tested or endorsed by MyRecipes.
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The Best Ever German Potato Salad Recipe at a Glance
- COURSE: Casseroles