German potato salad

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 This is the recipe for an Queenie’s famous potato salad. You do not need to refrigerate it. She always service it at room temperature.


2 Medium potatoes

3 slices bacon

1/3 c chopped onion

1T flour

6-7 t sugar

3/4 t salt

1/4 t celery seeds

Dash pepper 

1/3 c water

3 T vinegar

Fry bacon slowly, draining on absorbent paper once cooked. Save bacon drippings. Crumbled bacon. Set-aside. Sauté onion in bacon fat until golden brown. Boil potatoes in their jackets. After onions are browned, add flour and seasonings. Cook over low heat stirring until smooth and bubbly. Remove from the heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil one minute. Peel potatoes and thinly slice. Pour dressing over potatoes, gently stirring. Sprinkle bacon over top.

Now for Aunt Gwennie’s special notes:

Use small new potatoes. Use plenty of sugar. Add sugar and keep tasting, adding till it’s to your liking.  If you use the whole bag of potatoes, I triple the sauce. Work with it and you’ll soon have your variation of it too. Use the recipe as a guide. (I guess I know where I get it from)


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