Tangy GERMAN POTATO SALAD * bacon & onions
4-5 Russet potatoes ~or~ about 2 lbs. red potatoes (I like skins left on)
3 slices thick, Applewood smoked bacon
1/2 cup chopped white or yellow onions
1 TB all-purpose flour ………………………….1 tsp. Kosher salt
1 TB white sugar ………………………………..1/2 tsp. celery seed
1/2 tsp. black pepper…………………………...1/2 cup water
1/2 cup white vinegar…………….…………… 1 tsp. caraway seeds
1 TB chopped fresh parsley (or whatever herb you have ~ I had fresh oregano & thyme here)
***
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice thin (Russets may need to be cut into 1/4s before slicing ~ red potatoes will need to be cut in half first.)
Cook bacon in large skillet, over medium high heat until crisp. Pull the bacon out with tongs or slotted spoon and set aside ~ KEEP the drippings in the pan!
Saute onions in bacon drippings until they are golden-brown.
While the onions are cooking, whisk together the flour, sugar, salt, celery seed, and pepper in a small bowl. Add to the sauteed onions ~ cook and stir until bubbly, then remove from heat. Stir/whisk in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon, parsley and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Serves about 6 ~ hot, cold or room temperature