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OF THE 1940'S & 50'S






German Potato Salad  German potato salad will have you hearing oom-pah bands in the background

One of a variation of potato salads, in addition to Southern Style and  New York Style, German potato salad will enhance your next picnic and please the palates of everyone who savors it.  Remember to keep a bowl of ice under your bowl of Potato Salad if you are serving it cold so that it will not sour.  Enjoy!

Your Host,  Brad

8 medium new potatoes
6 slices bacon
2 1/2 Tbl flour
6 Tbl cider vinegar
1 1/2 Tbl sugar
1 tsp dry mustard
Salt to taste
1/2 tsp ground pepper

Boil the potatoes just until tender when pierced with a fork.   While potatoes are boiling, fry the bacon until crispy but not burnt.  Reserve 1/4 cup of the bacon fat.  Drain bacon well and crumble; set aside.

Heat the bacon fat on medium low and stir in the flour.   Cook slowly, continuing to stir for about one minute.  Take off heat and add 1 1/2 cups hot water and the vinegar, mix well, and return to low heat, stirring, until smooth and thickened.  Add sugar, mustard, salt and pepper.  Cook for a few minutes.

Drain the potatoes and, as soon as you are able to handle them, slice them while still warm.  Toss with the dressing until well coated.  Sprinkle with bacon crumbs and either leave be or toss gently.

Service either hot or cold.


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