Serves: 6
Total Calories: 144
Peel potatoes place in a saucepan and cover with water. Cook until tender but firm. Meanwhile, in a skillet, cook the bacon until crisp. Drain, reserving 3 tablespoons drippings. Crumble bacon set aside. In the drippings, sauté onion and celery until tender. Add flour, sugar, water, vinegar, salt and pepper cook and stir until mixture boils and thickens. Drain potatoes slice and place in a large bowl. Add the bacon and sauce toss gently to coat. Serve warm or at room temperature.
© Copyright Reiman Publications, 1993-1997
This Tangy German Potato Salad recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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