Potato Salad 1 (Wolf's Hot German)
- 4 medium to large potatoes, sliced into 1/4" thick pieces
- 100 g bacon, chopped into 1/2" - 1" pieces
- 1/2 medium to large onion, chopped
- 2 stalks celery, chopped
- 1/2 T Flour (Plain)
- 3 T water
- 3 fl oz vinegar, white or cider
- 3 T Sugar (Granulated)
- sea salt, to taste
- pepper, to taste
Boil potatoes, drain and set aside in mixing bowl.
Cook bacon until crisp, drain, reserving 2 Tbsp of fat, and set aside. To reserved bacon fat, add celery and onions. Cook, stirring regularly, until oinions start to brown and turn translucent, and celery starts to soften.
Add flour and stir until well mixed in. Then add water, vinegar, and sugar. Reduce heat to medium, and allow mixture to simmer steadily until slightly thickened. Add bacon and stir in. Continue cooking until mixture thickens more.
Remove from heat and immediately pour over potatoes. Quickly mix potatoes and dressing/sauce to incorporate. Serve immediately, or cover and let rest to better meld the flavors.
Better when served reheated the next day.
SJ Note 11 April 2010: Be sure to serve piping hot, it's much better that way. This is a tasty one!