Another favorite, this is based upon the recipe in Betty Crocker’s Cookbook (1969). It goes really great with bratwurst. The dinner you see pictured here includes bratwurst and sauerkraut, but neither of those are in this potato salad recipe. Just sayin’.
3 pounds cooked potatoes, peeled
I peel and then boil the potatoes, but as long as they’re cooked it shouldn’t matter how it’s accomplished. The potatoes work best if they’re then cooled.
In a large skillet, fry 6 slices of bacon until crisp.
Remove bacon and place on absorbent towel to drain.
Cook and stir 3/4 cup chopped onion in bacon drippings until tender and golden brown.
Stir in 2 Tbsp. flour, 2 Tbsp. sugar, 1 tsp. salt, 1/2 tsp. celery seed, and dash of pepper. Cook over low heat, stirring until bubbly.
Remove from heat; stir in 3/4 cup water and 1/3 cup vinegar (I use cider vinegar). Heat to boiling; stirring constantly. Boil and stir 1 minute.
Chop bacon, thinly slice potatoes. Carefully stir into hot mixture. Heat through, stirring lightly to coat potato slices.
Serves 5 or 6. And tastes pretty great the next day, too!
Hot German Potato Salad ingredients
3 pounds cooked potatoes, peeled
6 slices bacon
¾ cup chopped onion
2 Tbsp. flour
2 Tbsp. sugar
1 tsp. salt
½ tsp. celery seed
Dash pepper
¾ cup water
1/3 cup vinegar
Foods Passion 
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