German Potato Salad

In a large pot, add 2-3 inches of water and a teaspoon of salt. Wash potatoes and add to the pot (the water doesn’t need to cover the potatoes). Bring to a boil over medium high heat, cover the pot with a tight fitting lid and cook for 20–30 minutes until potatoes are tender. Drain potatoes and set aside to cool for a few minutes.

While potatoes are cooling, in a large nonstick skillet, fry bacon until crisp. Remove bacon to a paper towel-lined plate and drain a bit of the grease from the skillet, leaving just a tablespoon or two.

Heat the skillet over medium heat and add onion to the reserved bacon grease, cooking until translucent and slightly golden. Stir in flour, sugar, salt, celery seed and black pepper. Cook over low heat, stirring constantly, about 1–2 minutes.

Combine vinegar and water in a liquid measuring cup and slowly add it to the skillet (still set over medium heat), whisking constantly so the mixture doesn’t get lumpy. Bring the mixture to a simmer, whisking or stirring constantly, and cook for 4–5 minutes. It should be thick and creamy.

Slice or cube the potatoes and add them to a large bowl. Pour the hot dressing over the top and gently stir to combine. Crumble bacon over the top and give it another light stir. Top with fresh, chopped parsley, if desired. Serve warm or at room temperature.

Recipe adapted slightly from Kate, a sweet MKC reader who sent her family’s favorite recipe to me.