In boiling water, in covered saucepan, cook potatoes in jackets until fork tender, about 35 minutes. Peel and cut into 1/4 inch slices.
Fry bacon until crisp, then set aside. Saute 1/2 cup onion in bacon grease until tender, but not brown. Remove onion, discard bacon grease.
Mix flour, sugar, 1 Tbl. salt and the pepper. Stir in vinegar and water until smooth. Pour into skillet with crumbled bacon and cooked onion. Simmer, stir, and thicken. Pour gravy over potatoes. Refrigerate now until ready to serve.
If potatoes are no longer hot, reheat now! Add 1/4 cup minced raw onion, parsley, celery seeds and radishes. Serve slightly tossed. (Warmed left-overs taste good and sometimes better, but limp radishes look pathetic).
Originally Submitted
12/2/2009
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