GERMAN POTATO SALAD

1½ kg medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon celery seed
¼ teaspoon pepper
1¼ cups sugar
1 cup cider vinegar
¾ cup water
3 tablespoons fresh parsley, minced

Place potatoes in a dutch oven; cover with water (I used a regular pot). 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. Drain, reserving four tablespoons drippings.
In the drippings, sauté 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 two minutes or until thickened.
Cut potatoes into 6 mm slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through.
Sprinkle with parsley.
Serve warm.

Recipe posted by: Drienie Hattingh
Photo: Drienie Hattingh