German potato salad

Food Network

Serves: 6-8

  • 4 slices bacon
  • 3/4 cup chopped onion
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 tablespoon whole-grain mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • Salt
  • 2 pounds boiled sliced russet potatoes

Fry the bacon; cook the onion in the drippings. Add the flour, sugar, mustard, vinegar, water and salt; Cook two minutes. Toss with the potatoes. Crumble the bacon on top and serve warm.

*Chef’s note: This was pretty yummy! If you like all the things going into it, you’ll dig the finished product.

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