German Potato Salad
- 2 slices bacon
- 1 onion
- 1 tablespoon flour or less
- 1/2 cup vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/8 teaspoon pepper
- 3 tablespoons prepared mustard
- 5 cups potatoes cooked and sliced
- parsley chopped
Fry the bacon until crisp but not burnt.
Remove bacon and crumble.
Chop onion and saute briefly in bacon drippings (just enough to remove the raw flavor and consistency, approx 2 minutes)
Return crumbled bacon to pan.
Add the vinegar, water, salt, sugar, pepper, and mustard to the pan.
Bring to a boil until combined and slightly reduced.
(Optional: add up to 1 Tbsp of flour at this point to thicken)
Pour over potatoes and refrigerate.