Hot German Potato Salad

Recipe View 20 mins Prepare the Potatoes: Place peeled potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer gently until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain thoroughly, allow to cool slightly, then slice into ¼-inch thick rounds.

Recipe View 10 mins Cook the Bacon: While the potatoes are cooking, place bacon slices in a large, deep skillet. Cook over medium-high heat until crispy and evenly browned, about 8-10 minutes. Remove bacon from the skillet, drain on paper towels, crumble, and set aside, reserving 2 tablespoons of bacon drippings in the skillet.

Recipe View 7 mins Sauté the Onions: Add the chopped onions to the reserved bacon drippings in the skillet. Cook over medium heat, stirring occasionally, until softened and golden brown, about 5-7 minutes.

Recipe View 1 mins Create the Sauce: In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Sprinkle the mixture over the sautéed onions and cook, stirring constantly, until bubbling and fragrant, about 1 minute. Remove from heat.

Recipe View 1 mins Combine and Simmer: Gradually stir in the water and vinegar into the onion mixture. Return the skillet to medium heat and bring to a boil, stirring constantly. Reduce heat and simmer for 1 minute, or until the sauce has thickened slightly.

Recipe View 3 mins Finish and Serve: Gently fold in the crumbled bacon and sliced potatoes into the sauce until the potatoes are evenly coated and heated through, about 2-3 minutes. Serve warm immediately.