By undrcovrangel on Sunday, April 27, 2008 - 5:11 pm:
Deluxe German Potato Salad
1/2 pound sliced bacon, diced 1 cup thinly sliced celery 1 cup chopped onion 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon ground mustard 1 cup cider vinegar 1/2 cup water 5 pounds unpeeled small red potatoes, cooked and sliced. 2 medium carrots, shredded 2 tablespoons minced fresh parsley
In a large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
In a bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet, bring to a boil. Cook and stir for 1-2 minutes until mixture is thickened.
In a large serving bowl, combine the potatoes, carrots and parsley, drizzle with sauce, stir gently to coat. Season with additional salt if desired. Garnish with reserved bacon. Serve warm, refridgerate leftovers.
