This German potato salad comes from Kirsten.
The hot bacon-vinegar dressing is a refreshing change from the more common “American-style” salad that is often heavy with mayonnaise.
German Potato Salad
Serving Size – 8 people
2 pounds medium red potatoes, cut into pieces
5 slices bacon cut into pieces
1 medium onion, chopped very fine
1 tablespoon all-purpose flour
1 tablespoon sugar
½ teaspoon salt
1/3 cup white wine vinegar
1/2 cup green onions
Boil potatoes for approximately 12-15 minutes, or until cooked thoroughly.
Meanwhile, cook the bacon in a skillet until crisp. Drain bacon and set aside. Place onions in the same skillet and sauté in the bacon drippings until brown. Stir in the flour, sugar, salt and pepper. Cook over a low heat, stirring every minute or so until the flour starts to bubble. Remove from the heat and set aside.
Drain the potatoes and return them to the pot. Using a pestle or the back of a spoon, take the pieces of the crisp bacon and crush them into bits. Mix the white wine vinegar, green onions and bacon bits with the flour mixture to make the dressing to the potatoes. Pour the dressing over the potatoes, stir to combine and serve immediately while warm with grilled sausages and your favorite beer.