Creamy German Potato Salad
|All purpose potatoes||2 Pound|
|Bacon strip||6 , diced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Salt||1 1⁄2 Teaspoon|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
Clean the potatoes thoroughly and prick each potato several times with cooking fork - this will allow the steam to escape when cooking.
Arrange potatoes in a circle, 1" apart, on paper towel in microwave oven; cook at high setting for 6 minutes.
Turn potatoes over and rearrange in the circle. cook again for 6 minutes or until tender.
Let the potatoes stand on wooden board or heatproof surface for 10 minutes.
Peel and slice potatoes; set aside.
Place bacon in 2-qt. glass casserole.
Cover and microwave at high setting 5 minutes, or until crisp, stirring after 3 minutes.
Remove bacon and drain on paper towels.
Pour off all but 2 tbsp bacon drippings.
Add onion to bacon drippings.
Cover and microwave at high setting 2 minutes, or until tender.
Blend in flour, sugar and salt.
Gradually stir in vinegar and water.
Microwave at high setting 3 minutes, or until mixture thickens, stirring after every minute.
Blend in mayonnaise, celery seed and bacon.
Gently fold in potatoes.
Cover and microwave at high setting 4 minutes, or until hot, stirring after 2 minutes.
Sprinkle with paprika and parsley.