German Potato Salad
(Kartoffelsalat)
Yvonne B. Moore

This recipe makes 6 to 8 servings

5 slices bacon
2 Tbsp. flour
1/3 C. sugar
1 and 1/2 tsp. salt
1/8 tsp. pepper
1 egg
1/4 C. vinegar
1 C. water
1/4 C. lemon juice
4 C. sliced cooked potatoes
1/2 C. sliced onions
1/4 C. minced parsley
1 tsp. celery seed

Fry bacon until it is a delicate brown. Remove bacon, drain the fat away, and crumble it. Return 1/4 C. of the drippings to skillet and add flour, sugar, salt, and pepper and blend well. Beat egg slightly, add vinegar, water, and lemon juice; add gradually to flour mixture. Stir and cook until thickened. Add bacon and remaining ingredients, toss lightly to mix, cover and heat through until warm.


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Recipe 13