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Prep 45min
Total45min
Servings6
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Ingredients
1 1/3
lb medium red potatoes (about 5)
3
slices bacon, cut in 1-inch pieces
1/2
cup chopped onion
1
tablespoon sugar
1
teaspoon Gold Medal™ All-Purpose Flour
1/4
teaspoon salt
1/4
teaspoon celery seed
1/4
teaspoon pepper
1/2
cup water
1/4
cup cider vinegar
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Steps
1
In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
2
Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
3
Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
4
Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
5
Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.
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For a bit of extra tart flavor, add 1/2 teaspoon Dijon mustard when adding the water and vinegar.
If preferred, potatoes can be cut in 1/4-inch slices instead of dicing. If slicing, for best results, opt for round potatoes.
In this Hot German Potato Salad recipe, red or white wine vinegar can be substituted for the cider vinegar.
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