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German Potato Salad
2 1/2 lb red skinned potatoes, well scrubbed
1/4 lb bacon - diced
1/4 cup vinegar
1/2 cup water
1/4 cup sugar
3/4 cup + flour
Salt and freshly ground Pepper to taste
1 med. onion - chopped
Boil unpeeled potatoes in water until tender, drain, let cool
slightly, cook bacon in skillet until crisp, drain off drippings
except 2 Tbsp. Over low heat, add vinegar, water and sugar, mixing
well, add enough flour to thicken slightly, stirring to avoid lumps,
dice warm potatoes in a large bowl and pour bacon mixture over
potatoes, add salt, pepper and onion, mix, let cool to room
temperature, may be served chilled if desired.
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German 19