German-Style Potato Salad
|Bacon slices||6 , diced|
|Water||4 Cup (64 tbs)|
|Celery salt||1 Ounce (1 Heaping Tablespoon)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Hard cooked eggs||6 , sliced|
Boil potatoes in their skins in salted water until tender.
Peel while still warm.
Slice into a large bowl.
Fry bacon until crisp.
Remove and save.
Stir flour into bacon fat and blend with a wooden spoon.
Add water gradually, stirring until smooth and thick.
Add sugar, salt, pepper and celery salt.
Simmer and stir until dissolved.
Add vinegar and bring to a boil.
Pour over the sliced potatoes, add onion and sliced eggs, fold until well blended.
When cool cover and refrigerate.