German Potato Salad
|Water||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Green pepper||1 Small, chopped|
|Onion||1 Small, chopped|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Pimiento||1 Tablespoon, chopped|
Cook in boiling water to cover for 20 minutes or until tender.
Drain and cool slightly.
Peel potatoes; cut into 1/2 inch cubes, and set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving 1/4 cup drippings in skillet.
Crumble bacon, and set aside.
Add water, vinegar, sugar, and flour to drippings in skillet, stirring well.
Cook over medium heat until slightly thickened.
Remove vinegar mixture from heat, and set aside.Combine potatoes, green pepper, onion, celery, and pimiento in a large bowl.
Top with vinegar mixture, and toss gently