Summer Flower

 

I’ve always made potato salad with new potatoes, hard-boiled eggs, mayo, chopped celery and onion. Somehow, when I make it for my family, there are lots of leftovers. I mean to try this one next, to see if it fares better:

 

Hot German Potato Salad

 

1 1/3 pounds medium red potatoes

3 slices bacon, cut in 1” pieces

1/2 cup chopped onion

1 tablespoon sugar

1 teaspoon flour

1/4 teaspoon each salt, celery seed and pepper

1/2 cup water

1/4 cup cider vinegar

 

Boil potatoes until tender; drain. Cool and coarsely chop. Cook bacon until crisp; drain on paper towels. Cook onion in bacon fat until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly. Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 3 minutes, until thickened. Reduce heat to medium. Stir in potatoes and cook until hot and bubbling. Top with bacon. Serve warm.