German Potato Salad - Recipe

German Potato Salad

(Serves 8-10)

4 1/2 lbs. Yukon Gold Potatoes

1 (12-oz.) pkg. Bacon

1 lg. Onion

2 T. Flour

2 tsp. Salt

1/4 tsp. Pepper

3/4 c. Sugar

1/2 c. Vinegar

1 1/3 c. Water

     Boil the potatoes just until tender, drain, cool, and cut into 1/2 inch chunks. Set aside. Cut the bacon into 1 inch slices. Fry the bacon until brown in a 5 1/2 quart Dutch oven on medium heat. Dice the onion, add to the bacon, and fry until soft. Keep all the bacon fat in the pan. Add the flour, salt, and pepper. Simmer on low heat a minute or two stirring constantly. Add the sugar, vinegar, and water. Bring to a simmer stirring often until syrup-like. Adjust vinegar, salt, and pepper to taste. Pour over the potatoes and mix gently.

Note: Grama always said, "The flavor is in the fat." I never quite knew how much of a difference it made until I took it out of the dish before continuing one time. For this dish the fat stays! Grama was right.

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