German potato salad #4

Yield: 12 Servings

Measure Ingredient
12 mediums Potatoes
12 slices Bacon
1½ cup Chopped onion
¼ cup All-purpose flour
¼ cup Granulated sugar
1 tablespoon Salt
1 teaspoon Celery seed
1 teaspoon Ground mustard
1 pinch Pepper
1½ cup Water
¾ cup Vinegar
\N \N Chopped fresh parsley

submitted by: child@... (Lil, Omaha, Nebraska (GO HUSKERS!)) My dear grandmother gave me this recipe, and we would always find it on her table for most Sunday suppers.

In a saucepan, cook potatoes until just tender; drain. Peel and slice into large bowl; set aside. In a skillet, cook bacon until crisp. Remove bacon to paper towels; discard all but ⅓ cup drippings. Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Pour over potatoes. Crumble bacon and gently stir into potatoes. Sprinkle with parsley. YIELD: 12-14 one-half cup servings.




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