German Potato Salad
5 pounds red potatoes
3/4 pound bacon, cut in 1/2-inch pieces
1 large onion, peeled and chopped
5 stalks celery, chopped
2 tablespoons flour
3/4 cup apple cider vinegar
2 cups water
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons salt
Boil potatoes, skins on, in a large pot of water just until tender.
Meanwhile, in a large skillet over medium heat, fry bacon until crisp. Remove from pan, add onion and celery to fat and sauté until translucent. Remove onion from pan and set aside. Drain all but 1/3 cup fat from the pan. Add flour; cook and stir until slightly browned. Add vinegar, water, sugar, 1/2 teaspoon salt and pepper. Cook and stir until sauce is clear and thickened.
Peel and slice potatoes while still warm. Mix potato slices with 2 teaspoons salt. Add onion, celery and sauce to the potatoes and toss gently.
Makes 10 servings.
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