German Potato Salad – Essie Krull
5 lb russet potatoes
¾ lb hickory smoked bacon
½ green pepper
1 teaspoon salt
¾ teaspoon black pepper
¼ cup flour
1 cup water
1 cup sugar
1 cup cider vinegar (dark)
Cook 5 lb bag of potatoes with the skins on. Drain the water and let them cool completely. ( I cover the potatoes with plastic wrap and refrigerator overnight ).
Peel the skins off the potatoes and give the skins to the chickens or raccoons in the woods. Cut the potatoes into small cubes. Sprinkle with 1 teaspoon salt, ¾ teaspoon pepper, and ¼ cup sugar. Stir into potatoes and set aside.
Cut ¾ lb of hickory smoked bacon into 1 inch size pieces and fry until crisp. Sprinkle the Bacon pieces over the potatoes. Reserve ¼ cup bacon grease.
Chop one sweet onion in small pieces and chunk green pepper.
Cook the onion and green pepper in the bacon grease. When cooked stir in ¼ flour and stir 1-2 minutes to make rue. Stir in equal measure of vinegar, sugar and water. ( I use ONE cup of each: Water, Sugar, and Cider Vinegar for a 5 lb bag of potatoes ).
Stir and cook over medium heat until sauce turns to a glossy look. Approximately 5 minutes. Taste – should have a sweet sour taste. Pour HOT over the cut up potatoes and stir. Continue heating in a crock pot and stir often. Add more salt if necessary.
The potatoes will soak up some of the sweet sour sauce.
Potatoes are best when they are served warm.
This recipe was given to me by Jack’s Mother, Babs. Her mother taught her how to make this recipe. This is a true German Recipe!!!