GERMAN POTATO SALAD

From "Stir Crazy" on SCTV19
www.sctv19.com

INGREDIENTS:
9 med.-size red potatoes
1/4 lb. raw bacon, diced 1/4’’
3 heaping T. flour
2 c. hot water
3/4 c. white vinegar
1/4 c. sugar
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. celery seed
1/2 c. raw onion, thinly sliced
2 T. sweet red pepper, diced 1/4’’
3 sprigs parsley, chopped fine
2 tsp. capers

DIRECTIONS:
Boil potatoes with skins on until just tender to the fork.

Remove from heat and drain immediately.

Let potatoes sit uncovered to cool.

In a heavy saucepot, render bacon until dark brown.

Add flour and cook for 3 minutes, stirring to keep from burning.

Add water and vinegar and mix well.

Combine sugar, salt, white pepper, celery seeds and add to base.

Stir to keep from sticking to pot and simmer for 5 minutes on low heat.

As soon as potatoes are cool enough to handle, peel and cut into 1/2 –inch cubes. Place in a large bowl.

Slice onions finely and cut slices into quarters.

Add to potatoes.

Clean and dice red peppers, also adding to potatoes.

Add chopped parsley and capers.

Add bacon base and stir gently to combine.

Taste and adjust seasoning with salt and pepper.

Serve hot.

This recipe will last in your refrigerator for about 1 week. It is a bit difficult to prepare well.
Once you have mastered it, through, you will make it again and again.

Yield: 6 to 8 servings.

This recipe is from Schumachers Historic European hotel in New Prague, Minnesota.