Foodie Finds By Mark Klein
German Potato
Salad
Ingredients:
4 lbs. Russet potatoes - boiled, peeled and cubed
8 slices bacon – fried and crumbled
3 tbsps. Flour
1 medium onion – chopped
2/3 cup vinegar – cider or white
2/3 cup water
½ cup sugar
1 tsp. salt
Black pepper to taste
½ tsp. whole celery seed
Directions:
• Fry bacon crisp. Remove from pan and drain. Reserve ¼ cup fat.
• Add flour and onions. Stir in vinegar, water and sugar. Add salt, pepper and
celery seed. Cook until medium thickness.
• Add to potatoes. Add bacon. Mix carefully with two forks to prevent mashing
the taters.
• Sprinkle with chopped fresh parsley (if desired).
• Enjoy!
TYBEE BEACHCOMBER | NOV 2019 37