I’d always loved my German grandmother’s potato salad. So when I married a potato farmer—and had spuds in abundance—I played with several recipes that sounded similar and came up with this salad that reminds me of hers.
—SUE HARTMAN PARMA, ID
START TO FINISH: 25 MIN. • MAKES: 6-8 SERVINGS
5 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
6 cups sliced cooked peeled potatoes
1. In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.
2. Stir in the sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.