German potato salad #4
12 Servings
Ingredients
| Quantity | 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 |
| Chopped fresh parsley | ||
Directions
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.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 29 APRIL 1996
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