Wednesday, March 30, 2011

German Potato Salad

8 slices bacon
3 T. flour
4 t. chopped onion
2/3 cup white distlled vinegar
2/3 cup water
1/2 cup sugar
4 t. salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
2 quarts cooked diced potatoes

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness. Add crumbled bacon to potatoes. Toss potatoes with care to prevent mashing.


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