Hot German-Style Potato Salad
|Bacon||1⁄4 Pound, diced|
|Thinly sliced celery||3⁄4 Cup (12 tbs)|
|Sliced green onion/Chopped onion||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
|Sliced cooked potatoes||4 Cup (64 tbs)|
|Finely chopped parsley||2 Tablespoon|
Brown bacon in blazer pan of chafing dish over direct high flame.
Remove bacon from drippings, drain and save.
Add celery and onion to drippings; cook until onion is limp.
Stir in next 8 ingredients.
Cook until thickened, stirring constantly.
Fold in potatoes, parsley, and bacon.
Cover and heat.
Place blazer pan in water jacket to keep food hot while serving.