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Warm German Potato Salad

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Recipe from Grandma Epple

• 6-10 red potatoes, peeled and quartered (Norland are Best)
  
• 1 large onion, chopped
  
• 1/2 pound bacon, cooked crisp and crumbled, *reserve drippings
  
• 2 Tbsp. butter (margarine)
  
• 1/ 3 cup vinegar
  
• 1 Tbsp. sugar
  
• 2 Tbsp. brown mustard
  
• 1/4 cup fresh parsley, chopped
  
• 3 Tbsp. flour
  
• 1/4 cup water
  
• Salt and pepper to taste

1. Boil potatoes in water until just tender, drain and set aside.
   
   
2. After frying bacon, sauté onion in the bacon drippings.
   
   
3. Remove onion from drippings and set aside.
   
   
4. Cube the cooled, but not cold, potatoes.
   
   
5. Stir in the onions.
   
   
6. Add 2 tablespoons of butter (margarine) to the bacon drippings and warm over low heat until completely melted.
   
   
7. Remove from heat and slowly "whisk" in the flour untill smooth.
   
   
8. Return to low heat and whip constantly for about 2 minutes.
   
   
9. Slowly whip in the vinegar, sugar, brown mustard, water, salt and pepper.
   
   
10. Simmer until well mixed and slightly thickened. (Add more water if too thick!)
    
    
11. Remove from heat and pour over the potatoes and mix well.
    
    
12. Adjust seasoning.
    
    
13. Stir in the chopped parsley and crumbled bacon pieces and serve warm.
    
    
14. Tastes great cold too!

	* Canola Oil can be substituted for the 2 Tbsp. butter and bacon drippings. The flavor won't be the same, but it's still delicious!

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