Make a recipe of delicious hot German potato salad for bagged lunches and skip the fries or chips. This is one of those dishes that tastes even better leftover.

8 – 10 potatoes
1/2 pound sliced bacon
1 medium onion
3 tablespoons flour
8 teaspoons sugar
2-1/4 teaspoons salt
3/4 teaspoon celery seeds
3/4 teaspoon dry mustard
Pepper, freshly cracked and ground
1 cup water
9 tablespoons white vinegar

Scrub the potatoes and place them in a Dutch oven. Cover with water and boil until fork tender. Drain and cool until you can peel and slice them thinly.

While the potatoes are cooking, fry the bacon over medium-low heat. Meanwhile, chop the onion. When the bacon is crisp, remove it from the pan and set aside to drain. When the bacon has cooled, crumble to bits.

Add the chopped onions to the bacon fat in the pan, increase the heat to medium and cook the onions until golden brown. Reduce the heat to low and blend the flour, salt, celery seeds, dry mustard and pepper to taste into the cooked onions. Cook over low heat, stirring until smooth and bubbly. Stir in water and vinegar. Stirring constantly, bring the mixture to a boil and cook for 1 minute. Carefully add the potatoes and crumbled bacon to the pan, stir gently to mix. Remove pan from heat; cover and allow to rest until ready to serve.

Yield: 8 – 10 servings

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