German Potato Salad

Ingredients

6 large baking potatoes (peeled and sliced)
1 pound of bacon, sliced and cooked
1 small onion
1 tablespoon flour
1/2 cup white vinegar
1/2 cup water
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
1/3 teaspoon dry mustard

Cooking Directions

Peel the potatoes and slice them into thick 1/4 to 1/2 inch thick slices (try to make them the same thickness). Add to boiling water (lightly salted). Cook until the potatoes done but not soggy. When the potatoes are ready, drain them and set them aside.

While potatoes are cooking, slice the bacon into 1 inch strips. Cook a whole pound of bacon. Pour off extra grease, all except enough to cover the bottom of the skillet.

When the potatoes are done, you can make the gravy. This will take only 1 - 2 minutes, so make it at the end. Slightly brown the onion then add flour, which will quickly brown. When the flour is browned, add white vinegar, water, sugar, salt, pepper and dry mustard. Cook until thickened. Pour gravy over top of sliced potatoes and fold in (careful to not mash the potatoes). Crumble bacon over dish.

Cooking Notes

Sometimes I omit the mustard and pepper (or even use ground white pepper).

The timing on this is crucial, so having everything prepared and mixed can make this easier. I normally combine all of the wet ingredients into a measuring cup and combine all of the dry ingredients into a bowl.