Heiss kartoffelsalat
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Potato |
| 2 | tablespoons | Onion; chopped |
| 4 | slices | Bacon |
| 2 | tablespoons | Flour |
| 4 | tablespoons | Bacon grease |
| ¼ | cup | Vinegar |
| ¼ | cup | Sugar |
| Salt; to taste | ||
| Pepper; to taste | ||
| Celery seed; to taste | ||
| ½ | cup | ;Water, or pickle juice |
Directions
Wash potatoes and cook them in their jackets; when cool, peel and dice them, then add the onion. Mix lightly, and set aside. Fry the bacon crisp; drain, and set aside. Blend flour into bacon drippings with a fork; add vinegar, sugar, seasonings and liquid to make a sweet and sour sauce; stir with a fork until smooth. Add potato mixture, and toss until cooled. Heat only until all ingredients are hot. Before serving, add the crisp bacon pieces.