Boil potatoes in skins until tender. Peel. Slice thinly into serving dish. Fry bacon until crisp, drain and set aside. Saute onion in bacon fat until tender.
Add flour, sugar, salt, celery seed and pepper. Mix well. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture boils. Boil for 1 minute. Pour over potatoes.
Crumble bacon on top. Add peppers for color. Cover and let stand for 2 hours. Reheat to serve.
Originally Submitted
12/18/2015
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