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German Potato Salad

Pandl's Whitefish Bay Inn German Potato Salad


List of Ingredients






3 pounds red potatoes, peeled, sliced, cooked until tender
3 cups water
1 1/2 cups sugar
3/4 cup vinegar
1/4 teaspoon salt
1 teaspoon chicken base (optional)
1/2 teaspoon white pepper
1/4 pound bacon (6 to 7 strips), chopped
1/2 cup chopped onion
1/2 cup flour
2 to 3 ribs celery, peeled and finely chopped
1/8 cup chopped pimento



Recipe



Cook potatoes in water until tender. While potatoes are cooking, prepare dressing:

In large pot, combine water, sugar, vinegar, salt, base and pepper. Bring to boil.

In small skillet, brown bacon. Remove bacon with slotted spoon and add to water/sugar mixture. Add onions to bacon grease in frying pan and cook until soft, but not brown.

To make roux, add flour to the bacon fat/onion mixture over medium heat, and let bubble up 2 to 3 minutes. Add roux to hot water mixture and stir until smooth. Simmer 5 minutes.

When potatoes are done, drain and cut into a large bowl. Add celery, pimento and hot dressing; stir gently to combine. Serve warm. If potatoes and/or dressing cool before serving, combine and reheat in microwave in flat serving dish. Makes 10 to 12 servings.