Vegetables & Sides |
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Hot German Potato Salad - 1998
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Boil potatoes until done, peel and slice into 1/4" slices. Fry bacon until crisp, reserving 1 tablespoon fat. Crumble bacon. In a large skillet (electrics work great for this), sauté onions in reserved bacon fat. Stir in flour. Add sugar, water and vinegar. Add potatoes and bacon and gently stir. Serve hot (keep it on low in the electric skillet or a crock pot).
You can adjust the amounts of vinegar, sugar and flour, depending on your taste and desired consistency.
- 8 bacon slices
- ¼ cup onion -- chopped fine
- 1 ½ tablespoons flour
- 1/3 cup vinegar
- 2/3 cup water
- 2/3 cup sugar
- salt and pepper -- to taste
- 9 medium red potatoes
PREPARATION
Boil potatoes until done, peel and slice into 1/4" slices. Fry bacon until crisp, reserving 1 tablespoon fat. Crumble bacon. In a large skillet (electrics work great for this), sauté onions in reserved bacon fat. Stir in flour. Add sugar, water and vinegar. Add potatoes and bacon and gently stir. Serve hot (keep it on low in the electric skillet or a crock pot).
You can adjust the amounts of vinegar, sugar and flour, depending on your taste and desired consistency.