Aunt Judy's German Potato Salad


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Tip: instead of water I usually substitue milk -- watch pot, because milk scalds easily


Ingredients You'll Need

4 Cups sliced peeled potatoes
4 slices bacon
3/4 cup chopped onion
1/4 Cup sugar
3 Tbls. flour
1 1/2 tsp. salt
1 tsp. celery seeds
1/4 tsp. black pepper
1 cup water
3/4 cup cider vinegar
2 hard-boiled eggs, chopped


Directions

Cook potatoes in boiling water until tender; drain.


Meanwhile, cook bacon in medium skillet until crisp.


Drain on paper towels; cool and crumble.


Cook and stir onion in drippings until tender.


Combine sugar, flour, salt, celery seeds and pepper, blend in water and vinegar.


Stir into onion in skillet; heat until bubbly.


Pour over combined potatoes, bacon and eggs; toss.


Serve immediately.


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