German Hot Potato Salad
3-lb bag of red potatoes washed and diced in 1" cubes
6 slices of bacon
2 Tb flour
2 Tb sugar
2/3 cup water
1/2 cup white wine vinegar
1/2 cup diced red onion
1 cup frozen peas
2 hard-boiled eggs, chopped
salt and pepper
Fill a large pot 2/3 full with salted water. Place potatoes in the water, and heat it to boiling. Boil 15 minutes, or until the potatoes are fork-tender.
Meanwhile, cook the bacon in a large, deep skillet until crispy. Remove the bacon with tongs, turn the heat off, but leave the bacon grease in the pan. Drain bacon on a paper towel, and chop finely when cooled slightly.
In a small mixing bowl, combine water, vinegar, and sugar.
Reserve the bacon grease in the pan. Turn the heat to medium, and add the flour to the grease stirring to combine. Cook the flour and bacon grease together for 2-3 minutes or until lightly browned. Add the water and vinegar mixture stirring slowly to combine. Cook over medium heat until bubbling and thickened slightly. Add in the bacon.
In a large mixing bowl, combine the drained hot potatoes, frozen peas, red onion, chopped eggs, and the bacon sauce. Stir gently to combine, and add salt and pepper to taste. I also added a splash or two of vinegar. Serve immediately while still hot. (This recipe reheats well!)