German Potato Salad (Rice)
herb, salads, vegetables
5 bacon strips
3/4 cup chopped onion
2 tablespoon all-purpose flour
2/3 cup cider vinegar
1 1/3 cup water
1/4 cup sugar
1 teaspoon salt
1/8 teaspoon pepper
6 cup sliced cooked peeled potatoes
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Yield: 1 servings