Clara’s German potato salad
If you like a tarter sauce, add more vinegar; more sugar if you like it a bit sweeter.
Red potatoes are waxy and hold up well. Ditto for all purpose potatoes, like Yukon gold. White bakers are starchy and break up a little after cooking. But go ahead and use what you have.
Boiled, peeled and sliced potatoes, kept warm, about 2 pounds or 6 cups, sliced 1/4” thick
8 slices bacon, fried and crumbled — save drippings (I had about 1/4 cup from thick sliced bacon)
1 medium yellow or white onion diced, a good cup or so
2-3 ribs celery, diced
2 tablespoons flour
2/3 cup cider vinegar or to taste
1/3 cup water or to taste
1/4 cup sugar or to taste
Salt and pepper
Cook onion and celery in drippings until tender but not brown.
Sprinkle flour over, stir and add vinegar and water. It will look lumpy. Boil until slightly thickened, whisking as you go, and then stir in sugar, salt and pepper.
Put potatoes and bacon in bowl, pour dressing over and stir gently until blended. Let sit a bit to absorb flavors, then adjust seasonings.
Garnish with parsley.
Warm potatoes absorb sauce better.