German Potato Salad
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
bacon
strips |
*
|
| ¾ | cup |
onions
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅔ | cup |
apple cider vinegar
|
|
| 1 ⅓ | cups |
water
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | cups |
potatoes
peeled, cooked, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
bacon
strips |
*
|
| 177 | ml |
onions
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 158 | ml |
apple cider vinegar
|
|
| 315 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.4 | l |
potatoes
peeled, cooked, sliced |
|
Directions
In a large skillet, fry bacon until crisp; remove and set aside.
Drain all but 2 to 3 tablespoons of drippings; cook onion until tender.
Stir in flour; blend well.
Add vinegar and water; cook and stir until bubbly and slightly thick.
Add sugar and stir until it dissolves.
Crumble bacon; gently stir in bacon and potatoes.
Heat through, stirring lightly to coat potato slices.
Serve warm.
