The Pioneer Woman Tasty Kitchen
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Clara’s German Potato Salad

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Level: Easy

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Description

I got this recipe from a lady I went to church with years ago, and it’s the best I’ve ever had. I always get raves when I make this for others!

Ingredients

  • 6 cups Cubed Potaotes (I Often Use Redskin)
  • 2 whole Hard-boiled Eggs, Peeled And Chopped
  • ½ pounds Bacon (1/2 Pound Is Roughly 10-12 Slices)
  • ½ cups Chopped Onion
  • 2 Tablespoons Flour
  • 2 Tablespoons Sugar
  • 1-½ teaspoon Salt
  • 1 teaspoon Celery Seed
  • 1 dash Pepper (optional)
  • ½ cups Cider Vinegar
  • 1 cup Water
  • Optional Garnishes: Choped Parsley And/or Pimento And Bacon Curls

Preparation

Put potatoes into a pot of boiling water. Depending on the size of the cubes this will take 10-20 minutes. Just make sure to test with a fork. They are done when they are fork tender. Drain off the water and add chopped eggs. Set aside.

Cook bacon in a skillet over medium heat until crisp. Put cooked bacon on a paper towel lined plate to drain and when cool enough to handle crumble it over the potatoes. Reserve 1/4 cup of the bacon fat in the skillet; discard the rest.

Cook onion in the reserved fat until tender. Then blend in flour, sugar, salt, and celery seed (and a dash of pepper, if desired). Add vinegar and water; cook and stir until thick and bubbly. Pour over potatoes, and toss lightly to combine.

Garnish with parsley, pimento and bacon curls, if desired.

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