German potato salad (rice)

1 Servings

Ingredients

Quantity Ingredient
5 Bacon strips
¾ cup Chopped onion
2 tablespoons All-purpose flour
⅔ cup Cider vinegar
1⅓ cup Water
¼ cup Sugar
1 teaspoon Salt
⅛ teaspoon Pepper
6 cups Sliced cooked peeled potatoes

Directions

In a large skillet, fry bacon until crisp; remove and set aside.

Drain all but 2-3 tablespoons of drippings; cook onion until tender.

Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves.

Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.

Yield: 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

Related recipes