Martha Brune Rapp's Hot German Potato Salad

From Eliafamily

Ingredients

• 5 c. potatoes, cooked, peeled, and sliced
• 10 slices bacon, cut into 1/2 inch pieces
• 1 c. thinly sliced celery
• 3/4 c. chopped onion
• 1 c. water
• 2/3 c. vinegar
• 1 c. sugar
• 3 Tbsp. flour
• 2 tsp. salt
• 1 tsp. dried mustard
• 3/4 tsp. celery seed
• Dash of pepper
• 1 to 2 Tbsp. chopped parsley

Directions

Fry bacon in a large skillet. Remove from skillet and place on a paper towel. Retain bacon drippings. In 1/2 cup bacon drippings, saute celery until crisp-tender.

In separate bowl, mix water, vinegar, sugar, flour, salt, mustard, celery seed, and pepper. Pour mixture into skillet and stir; cook until it becomes thick and bubbly. Add potatoes to skillet and gently mix. To serve, place in serving bowl and top with bacon and parsley.

May be made in advance and heated in 350 degree oven. In this case, top with bacon and parsley right before serving.

Attribution

Submitted by: Rebecca St. John for the 2004 Elia Family Recipe Book.