German Potato Salad

Authentic German Potato Salad

Ingredients:

3 pounds medium red potatoes
5 bacon strips, diced

1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

Directions
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.

In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. 

Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender. 

Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. 

Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Test Kitchen Tips
I buy several pounds of bacon when it’s on sale. I put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° until crisp. I then place the strips on paper towels to drain before storing them in single layers in a freezer container. It’s easy to remove only the number of strips I need for a quick breakfast, sandwich or salad. A short time in the microwave reheats the bacon. —Dale H. Holland, MI

Celery seed is a classic addition to seafood dishes, slaws and pickles. The seeds are herbaceous, crunchy and slightly bitter. They come from a type of flavorful Asian celery.