German Potato Salad

The essential New Ulm meal and the secret for growing tall, talented children, is Tim Babel's German Potato Salad. Serve with Landjägers and Schell's beer.

The real German Potato Salad

Ingredients

2 pounds of potatoes (red is best)
five or six strips of bacon
one small onion, finely diced
3/4 cup vinegar
3/4 cup sugar
1 1/2 cups water
1 1/2 Tbl flour
1 1/2 Tbl cornstarch

Directions

1. Cook and peel the potatoes, slice to desired size.

   

   Tim and Joan know how to cook and
   entertain... at the same time!

2. Fry the bacon until crisp and rendered. Remove from pan, pour off bacon fat. Put 2 Tbl back into the vessel and cook the onion until soft. (SAVE THE REMAINING BACON FAT)
3. Pour 1 cup of the water into the pan to remove the fond from the bottom
4. Add sugar and vinegar. Cook until sugar is dissolved.  
5. Take the remaining half cup of water and add flour and cornstarch to make a slurry. Add to pot and cook until thickened, stirring constantly.  
6. Add bacon and potatoes, salt, pepper and reserved bacon fat to taste.   

Note: MIX IT GENTLY OR YOU WILL HAVE MASHED POTATO SALAD!