4 Pounds potatoes, cooked & sliced
4 strips bacon, fried, drained, & crumbled
1 cup sugar
4 tablespoons flour
1 small onion, chopped
2 cups water
1/2 cup vinegar
1/2 cup sweet pickle juice
1/2 teaspoon celery seed
some pepper

Fry bacon and remove. Add sugar and flour to bacon grease. Stir in water, vinegar, and sweet pickle juice a little at a time. Pour in sauce pan and bring to a full rolling boil. Boil potatoes and let cool to lukewarm. Slice potatoes. Add celery seed and pepper to sauce before pouring over potatoes. Mix and let stand until ready to use. This is enough sauce for about 4 lbs. of potatoes.

Above sauce can also be stored and used for lettuce salad with hard boiled eggs and a little onion mixed together. Just heat and pour over.

Do you know what kind of vinegar Olga uses?

seagrass

German Potato Salad

12 slices bacon
1/2 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoons salt
1 teaspoon celery seed
1/2 cup vinegar
dash of pepper
6 cups sliced cooked potatoes
4 hard cooked eggs, sliced

Cook bacon till crisp; drain and crumble, reserving 1/4 cup fat. Cook onion in fat till tender. Blend in flour, sugar, salt, celery seed, and dash pepper; add vinegar and 1 cup water; cook and stir till thickened and bubbly. Add bacon, potatoes and eggs; heat thoroughly, tossing occasionally.

I've made this recipe for years.....its really tasty.
Barb

Nancy

Guess flavorings, such as sugar, is a matter of personal taste. Seems Americans like a whole lot of sweetner in some foods. Especially in Cole Slaw....one reason why I won't buy ready-made slaw from the deli. (It's always a disappiontment when I do.) I DO like 'just-a-touch" of sweetness in my salad dressings and French dressing....but not by the tablespoonsful!