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Deluxe German Potato Salad

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings

Ingredients

  • 1/2 pound sliced bacon, diced
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1 cup cider vinegar
  • 1/2 cup water
  • 5 pounds unpeeled small red potatoes, cooked and sliced
  • 2 medium carrots, shredded
  • 2 tablespoons minced fresh parsley
  • Additional salt, optional

Directions

  • In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
  • In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
  • In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 cup: 192 calories, 3g fat (1g saturated fat), 4mg cholesterol, 241mg sodium, 39g carbohydrate (16g sugars, 3g fiber), 5g protein.

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