Directions: |
Directions:Put whole potatoes in large kettle covered with water. Do not peel the potatoes. Bring pot to a boil and then reduce to medium. Cook until a fork in the potatoes easily slips out, about 15 minutes. Cool potatoes on rack. When you can handle them, slip the skins off the potatoes and slice in ¼" slices and put in large mixing bowl. Add half the crumbled bacon along with the diced onion, celery and peppers to the bowl. If you alternate the layers of potatoes, bacon and vegetables, it is easier to stir the dressing in without over mixing and breaking up the potatoes.
Make the sauce by adding the sugar, water and vinegar to the pan with the bacon grease with the heat on low, slowly add the flour, whisking the mixture til blended. Bring mixture to a boil while constantly stirring with a whisk and boil for about 3-5 minutes. Gradually pour hot dressing over the sliced potatoes and gently mix in. When done, top with remaining bacon and sprinkle with fresh parsley. |
Personal
Notes: |
Personal
Notes: My Granny would always make this for family gatherings and always at Easter with our ham dinner. Granny didn’t use a written recipe. My mom learned by watching Granny. This was my oldest brother’s absolute favorite. When he got married, his wife always heard him rave about Granny’s German Potato Salad which my mom was making now. She wanted to make it for him so she asked my mom for the recipe, and she said there wasn’t a recipe that was written down. So she watched my mom make Granny’s recipe and before she let my mom put anything into the ‘mix’ she would take the eye-balled amount and measure it; thus, we now have Granny’s recipe written down to pass on.
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