German Potato Salad From Grandma Eva Recipe

Ingredients for German Potato Salad From Grandma Eva

• 2 lbs small red potatoes, quartered
• 6 slices bacon, diced
• 1 medium yellow onion, chopped
• 2 stalks celery, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Apple Cider Vinegar
• 1/2 cup water

How to Make German Potato Salad From Grandma Eva

1. Wash and quarter the potatoes. Place in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
2. While potatoes are boiling, cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons of bacon grease. Set bacon aside to crumble later.
3. Drain potatoes and let them cool slightly. You can peel them before or after boiling depending on preference.
4. In a medium saucepan, sauté onion and celery in reserved bacon grease over medium heat until softened, about 5 minutes.
5. Whisk in flour, sugar, salt, and pepper. Cook for 1 minute, stirring constantly.
6. Gradually whisk in vinegar and water. Continue to stir constantly until the sauce thickens, about 2-3 minutes.
7. Gently slice the cooled potatoes and place them in a large bowl.
8. Pour the warm sauce over the potatoes.
9. Crumble the cooked bacon over the potatoes and gently toss to combine.
10. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.