German Potato Salad

Adapted from Miss Hulling's 50th Anniversary Cookbook and published in Post-Dispatch 8/10/05.

• Ready In: 53 mins
• Serves: 16
• Yields: 2 quarts

Ingredients

• For Salad

• 4  slices bacon
• 2  lbs small red potatoes
• 3  tablespoons  chopped onions
• 3  tablespoons chopped pimiento
• 1  hard-boiled egg, grated
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons cider vinegar
• 6  tablespoons  seasoned vinegar (see recipe)

• For Dressing

• 1 1⁄2 cups water
• 1⁄2 cup cider vinegar
• 6  tablespoons bacon fat
• 1⁄4 cup flour
• 1⁄4 cup granulated sugar
• 1  tablespoon salt
• 1  dash white pepper

Directions

1. To prepare Salad:.
2. Fry bacon until crisp. Remove to paper towels, reserving fat to use in dressing. Crumble bacon; set aside.
3. Steam or boil potatoes until tender. Peel and slice thinly while they're still warm. You should have 6 cups of sliced potatoes.
4. In a bowl, gently combine potatoes, onion, pimento, egg, parsley, bacon, cider vinegar, and seasoned vinegar. Let sit 30 minutes.
5. Meanwhile, prepare Dressing:.
6. Bring water, vinegar and bacon fat to a boil.
7. Combine flour, sugar, salt and pepper in a small bowl. Add to the boiling mixture, stirring vigorously; cook until clear.
8. Add dressing to potato mixture; stir gently. Serve hot or warm.