Warmer Kartoffelsalat (Hot Potato Salad)

Recipe Ingredients

3 oz	85g	Potatoes - boiled in skins (medium)
3		Bacon - cooked, chopped
1/4 cup	15g / 0.5oz	Onion - chopped
1 tablespoon	15ml	Unbleached flour
2 teaspoons	10ml	Sugar
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Celery seeds
1/4 teaspoon	1.3ml	Pepper
3/8 cup	88ml	Water
2 1/2 tablespoons	37ml	Vinegar

Recipe Instructions

Peel potatoes and slice paper thin. Saute bacon slowly in a frying pan, then drain on paper towels.

Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper.

Cook over low heat, stirring until smooth and bubbly. Remove from heat.

Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.

Carefully stir in the potatoes and crumbled bacon bits.

Remove from heat, cover and let stand until ready to serve.

Source:
Cooking Light, Jan/Feb 1993, page 109

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