Sweet and Sour German Potato Salad
Maine Potatoes at Their Best!
Randall Smith
Salad:
6 large Maine potatoes
1 large Vidalia onion
Dressing:
1 lb bacon, diced
3/4 c yellow onion, finely chopped
3 T flour
1/2 c white vinegar
3/4 c water
1 T celery seeds
3 T sugar
1-1/2 t salt
1 t fresh ground black pepper
Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.
In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy -- about 15 minutes. Drain the water (reserving it if you are making bread). When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.
In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.
Add the 3/4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.
Whisk flour into bacon fat. Add the vinegar, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.
Add potatoes, cooked Vidalia onion, bacon, and sauteed yellow onion. Gently stir to coat the potatoes.
Serve while warm. Serves 6 to 8
