German Potato Salad
|Small red potatoes||3 Pound|
|Green onions||1 Bunch (100 gm), chopped|
|Bacon slices||6 , diced|
|All purpose flour||3 Tablespoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon (Or To Taste)|
|Cider vinegar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Wash potatoes but do not peel.
Place in a kettle with water to cover.
Cover and boil over medium heat just until tender, about 20 minutes.
Do not overcook; potatoes should not be mushy.
Drain and cool slightly for easier handling.
Peel potatoes and cut in thin slices.
Place in a large bowl.
Add onions to potatoes.
Cover and set aside.
Fry diced bacon in a skillet over medium heat until crisp.
Remove from heat.
Remove bacon with a slotted spoon and drain on paper towels, reserving drippings in skillet.
Add bacon to potatoes.
Combine flour, sugar, salt and pepper in a small bowl.
Add to bacon drippings in skillet and stir over medium heat to form a smooth paste.
Stir in vinegar and water.
Bring to a boil and boil 2 to 3 minutes, stirring constantly.
Pour hot sauce over potatoes, onions and bacon.
If desired, sprinkle with parsley before serving.