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German Potato Salad

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Ingredients
  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)
  Pepper 1⁄4 Teaspoon
  Cider vinegar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
Directions

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.
Mix gently.
If desired, sprinkle with parsley before serving.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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