U.S. Janet B. wrote:

> HOT GERMAN POTATO SALAD
> Origin: Dorothy Glaeser
>
>
> 8 Slices of bacon, diced. Fry until done but not crispy. Remove from
> the pan and drain
> Keep 4 Tablespoons bacon fat in the pan.
> Saute (in the bacon fat) until golden, one large onion, diced.
> Add: 4 Tablespoons white sugar
> 2 Tablespoons white flour
> 1 teaspoon table salt
> Add: ¼ cup white vinegar
> 1 ½ cups water
> Stir over medium heat until smooth.
> Use red skinned potatoes, about 3 pounds. Boil them whole until a
> paring knife just pierces the potato. Peel and slice the potatoes. I
> slice each potato into the sauce separately so that the potatoes don't
> stick together.
> Stir in the bacon.
> Keep warm until service


Thank you, will use when it cools down this autumn...

--
Best
Greg