Mike’s Favorite – German Potato Salad

Instead of a mayonnaise base, this delicious potato salad has a tangy vinegar dressing and will keep out for a long period time!

10 white, russet or red potatoes

1/2  lb. bacon, chopped

2 yellow onions, chopped

2 cloves of garlic, minced

2 tbsp. all-purpose unbleached flour

2 tbsp. granulated sugar

2 tsp. salt

½ tsp. black pepper

¾ c. water

1 c. distilled white vinegar or more for taste  (If you can get your hands on a good German vinegar, it’s that much better!)

If you find you’d like it more tangy, add more vinegar instead of 1 cup.

Boil potatoes until tender, but still firm.  If you over boil you will have mush!

Cook the bacon in a sauté pan until browned.

Whisk in flour, sugar and salt. Add onions and cook until tender. Stir in salt and pepper, water and vinegar and let thicken for one minute or so.

Pour over potatoes are serve warm or at room temperature.