German Potato Salad
|8-10||potatoes, cooked, peeled and sliced|
|1/2 lb||bacon, cooked and crumbled|
|1 Tbsp||flour (heaping)|
|1/3 c||white vinegar|
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DirectionsCook/boil potatoes (about 8 medium size or adjust for the size of you potatoes) until fork tender. Cool, peel and slice. Fry bacon and crumble. Save grease.In a casserole, layer with some of the potato slices. Salt and pepper the layer, then spread with some bacon crumbs and sprinkle/drip with bacon grease. Repeat until you've used all the potatoes and bacon. Set aside.In a sauce pan, mix together sugar and flour, then add vinegar and water. Cook over medium heat, stirring, until mixture thickens. Spoon or pour the sauce over the layers.Bake at 350 degrees for 30 minutes.
If you use 12 to 14 potatoes increase the bacon crumbs and for the sauce use 1/2 cup measures for the sugar, vinegar and water. The flour should be increased to 1 1/2 tbsp.
This can be made ahead and stored, covered, in the refrigerator for a couple of days. Then bake when needed.