German Tuna-Potato Salad
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tuna||14 Ounce|
|Bacon slices||6 , chopped|
|Chopped celery||1⁄2 Cup (8 tbs), chopped|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Celery seed||1⁄4 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sliced cooked potatoes||3 Cup (48 tbs)|
|Chopped parsley||1 Teaspoon (For Garnish)|
Drain tuna; break into large pieces.
Fry bacon in frypan until crisp; drain on absorbent paper.
Saute celery and onion in bacon drippings in frypan until tender.
Combine sugar, flour, paprika, salt and celery seed.
Stir into onion mixture.
Add 1 cup water and vinegar gradually; cook until thickened, stirring constantly.
Add potatoes, bacon and tuna.
Cover; cook over low heat for 5 to 10 minutes or until hot and bubbly.
Sprinkle with parsley.
Serve in lettuce-lined salad bowl.