Midwest Living's German Potato Salad

Submitted by Queen Dana

"This is a simple and tasty German potato salad recipe from Midwest Living Jan/Feb 2009 issue. The prep time includes cooling."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 - 2 lbs potatoes (medium red or white)
• 1 medium onion, chopped
• 4 slices stonie's bacon or 4 slices other bacon, cut into 1/4-inch pieces
• 1⁄4 cup sugar
• 3⁄4 teaspoon cornstarch
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon ground black pepper
• 1⁄3 cup water
• 1⁄4 cup vinegar
• celery seed (optional)

directions

1. Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.
2. For dressing: In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
3. Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds.