I published this a few days ago but some of you couldn’t find it. Here it is again.
Oktoberfest German potato salad
If you like a more tart sauce, add more vinegar; ditto with sugar if you like it a bit sweeter. I dug up potatoes from the garden. Some were red boilers, others were white bakers.
Boiled or steamed and sliced potatoes, kept warm, about 2 pounds or 6 cups, sliced about 1/4” thick
8 slices bacon, fried and crumbled – save drippings, 3-4 tablespoons
1 medium onion, chopped, about 1 cup or so
Chopped celery, about 1 cup or so
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
Parsley for garnish (optional)
Cook onion and celery in drippings until tender but not brown.
Sprinkle flour over, stir and add vinegar and water. Boil until slightly thickened and stir in sugar, salt and pepper.
Put potatoes and bacon in big bowl, pour dressing over and stir gently until blended. Let sit a bit to absorb flavors, then adjust seasonings.
Garnish with parsley. Serves 6-8.