5 pounds unpeeled red new potatoes, cooked, cooled & sliced
2 carrots, shredded
2 Tbl chopped fresh parsley
Additional salt to taste
Instructions
In a skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute celery and onion in drippings until tender.
Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.
In a large bowl, combine potatoes, carrots and parsley; pour the warm dressing over and stir gently to coat. Season to taste with additional salt.
Spoon into a serving dish; garnish with crumbled bacon. Serve warm.
Originally Submitted
10/26/2008
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