Katherine's Hot German Potato Salad

~Patrish's Note:

My GM's recipe. It has the perfect balance of tanginess and sweetness. This recipe also calls for diced celery, which I prefer over celery seed. Enjoy!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 large new potatoes , boiled in skin
• 2 stalks celery , chopped
• 1 small onion , diced
• 3 slices bacon , crumbled
• 2 teaspoons flour
• ¼ cup cider vinegar
• ¼ cup sugar
• ¼ cup cold water
• 1⁄8; teaspoon dry mustard
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper

Directions:

1. Peel cooked potatoes and slice. Mix with celery and onion.
2. Fry bacon until crisp, crumble, and add to vegetables.
3. Add remaining ingredients to hot drippings and cook until thick.
4. Pour over vegetables; toss and serve warm.

Reviews

[Chef Annie Bananie]

Love it. Love it. Love it. Of course, I was raised in Cenral PA and my matriachal family is heavy on the Dutchie side. I made half with celery seed for my vegie-phobic sweetie, and half with all the good vegie crunch for me. We gobbled it up.

[Babsygirl]

I have been making this recipe for quite a while, with the only change being that I use canned, sliced potatoes. It is the best Hot German Potato Salad recipe I heve ever found and always gets many compliments and requests for my recipe. Thanks!

[leo-michelle Chef #665058]

I'm sorry, but I felt that the dressing was far too thick and sweet. Perhaps less flour and sugar would help. I prefer a sauce that is more tangy and flavorful, so I added more vinegar and also a bit more salt. The flavors were very nice, but just too thick and sugary of a dressing.