Tangy German Potato SaladUser Submitted Recipe
6 medium potatoes
1 medium size white onion
2 stalks of celery
4 pieces of bacon
2 tablespoonsful Brown Mustard
¼ cup apple cider vinegar ( or vinegar of choice)
¼ cup water
1 tablespoonful of white flour
salt and pepper to taste
Peel potatoes and cut in quarters and boil until soft. Boil eggs in same water with potatoes. Cook bacon in large frying pan. Remove bacon when crispy and drain on paper towel. Dice onion and celery- add to bacon drippings and sauté until onions are translucent. On medium heat sprinkle flour over onions and celery in fry pan. Allow flour to heat up- it will make the mixture thick. Add water and vinegar to mixture and stir until most lumps gone. Slice cooked potatoes and eggs into mixture and stir to coat potatoes with mustard mixture. Crumble bacon and add to mixture. Add plenty of black pepper and salt to taste. Serve warm. Tastes best if made ahead and re-warmed, but also tastes great served warmed when first prepared. It is a great way to use cooked potatoes that happen to be left over.
no nutrition information available
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