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Old Fashioned Hot German Potato Salad (Gluten-Free)

4 Large potatoes boiled in skins and peeled while hot.
6 strip bacon fried crisp
1 medium onion
1 teaspoons salt
2 tablespoons sugar
1 teaspoon celery salt or ½c diced celery
1/3 cup Cider vinegar or Heinz white vinegar
2 tablespoons cornstarch
1 cup water

After

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potatoes have bee boiled and peeled slice thinly. When bacon is fried crisp and remove from skillet. In bacon drippings brown onion and celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced potatoes. As the sauce thickens as potatoes are added more water may be needed. More seasoning may be added if desired.

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5 Responses:

 
Tiffany
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said this on
01 Aug 2009 12:47:44 PM PST
When do you add the bacon and sugar?

 
cheryl
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said this on
25 Feb 2012 1:30:43 PM PST
When do you add the bacon and sugar ?

 
Jan
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
27 Jan 2015 1:12:21 PM PST
My mom's specialty! The sugar is added at the same time as the vinegar mixture in the recipe above and stirred to make a gravy , which she poured over the potatoes and mixed well. My mother used to crumble the bacon (along with fresh chopped parsley) over the potato salad and mix gently together just before serving.

 
Mary
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said this on
21 Oct 2015 11:55:54 AM PST
I am so thrilled with this recipe! Two of my friends have celiac and always loved my German Potato Salad. Now I can make it for them; I wondered if I could just sub cornstarch for the flour and your recipe confirms it!

 
admin
( Author)
said this on
21 Oct 2015 12:11:24 PM PST
Probably, but do let us know how it works.




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