GERMAN POTATO SALAD|
1/2 lb. bacon (10 to 12
1/2 c. chopped onion
2 Tbsp. all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
6 c. sliced, cooked potatoes
2 hard cooked eggs, sliced
parsley and pimento
Cook bacon until crisp. Drain and crumble, reserving
1/4 cup fat. Cook onion in reserved fat until tender. Blend
in flour, sugar, salt, celery seed and dash of pepper; add
vinegar and one cup water. Cook and stir until thickened and
bubbly. Add bacon, potatoes and eggs. Heat thoroughly,
tossing lightly. Garnish with parsley, pimento and bacon
curls. Serves 8 to 10.
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