Hot German Potato Salad
|Onion||3⁄4 Cup (12 tbs), chopped|
|Celery seed||1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
Wash potatoes; pare thinly and remove eyes.
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender.
Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain.
Cook and stir onion in bacon drippings until tender and golden brown.
Stir in flour, sugar, salt, celery seed and pepper.
Cook over low heat, stirring until bubbly.
Remove from heat; stir in water and vinegar.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Thinly slice potatoes.
Carefully stir bacon and potatoes into hot mixture.
Heat through, stirring lightly to coat potato slices.