GERMAN POTATO SALAD
Here's a recipe for the hardy favorite of picnics, potlucks, and family dinners that
offers flavors and color beyond the usual version folks expect. The salad is substantial
and will complement most meat
entrees. Serves 8-10.
1/4 lb diced bacon
3/4 c thinly sliced celery
1/2 c finely diced onion
1-1/2 tbsp flour
3/4 c water
1/3 c vinegar
2 tbsp sugar
1 tsp salt
1 tsp prepared mustard
1/4 tsp celery seed
1/8 tsp pepper
2 hard-boiled eggs, diced
4 c (2 lb) red potatoes, cooked and sliced
2 tsp diced pimiento
Brown bacon; remove from pan. Add celery and onion; cook until limp.
Stir in flour, water, vinegar, and sugar; mix well. Add salt, mustard,
celery seed, and pepper. Cook until thickened, stirring constantly.
Fold in eggs, potatoes, pimientos, and bacon. Cover; heat over low heat.
Serve warm or at room temperature.