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German-Style Potato Salad




Source of Recipe


Internet


List of Ingredients




Potatoes – 3 large or 5 to 6 small, cut up into medium chunks and boiled (do not over-boil)
1/2 cup chopped onion
4 to 5 tablespoons white wine or cider vinegar
2 to 3 tablespoons brown sugar
Water – at least 1/4 - 1/3 cup
Cornstarch or flour for thickening***
Bacon crumbles from 3 to 4 slices crisp bacon
Pepper and parsley


Recipe



***Use your own judgment as to the need of more or less water, sugar, and cornstarch – use enough to make the sauce volume you would like.

While potatoes are boiling, prepare bacon in frying pan. Drain REALLY WELL on paper towel and wipe pan clean from any residue. In 1/2 to 1 tablespoon of canola (preferably) oil, sauté onion, add mixture of vinegar, water, sugar and cornstarch and heat over a low to medium stove until thickened. Add crumbled bacon and fresh ground pepper and pour and fold mixture into warm, well drained potatoes. Sprinkle with parsley and serve warm, room temperature or chilled if you like.

NOTE: Make more bacon if you like—taste sauce before adding to potatoes and adjust seasonings to suit. If a saucier salad is desired, another batch can be made. The entire package of bacon can be made ahead of time, drained well, crumbled and put into a container and stored for any future use.

3 to 4 servings