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    German Potato Salad


    Source of Recipe


    Aunt Saunny

    1 lb. fat back or bacon 2 tsp celey seed
    1 cup chopped onion 1/2 cup chopped celery
    4 Tbsp. flour 1 cup vinegar
    4 Tbsp. sugar 1 cup water
    3 tsp. salt 12 cups cooked potatoes, chopped
    pepper parsley

    Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble.
    Cook onion and celery in fat til just tender.
    Blend in flour, sugar, salt, celery seed, and pepper to taste.
    Add vinegar and water.
    Cook and stir til thickened and bubbly.
    Add bacon and potatoes; heat thoroughly, tossing lightly so as not
    to break up the potato slices.
    Grnish with parsley.
    Can be served warm or chilled, but you taste the bacon fat a bit more
    when it's chilled.
 

 

 

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