Classic German Potato Salad

Ingredients

2 1/2 - 3 pounds of Yukon Gold Potatoes

4-5 strips of diced thick sliced bacon

1 medium onion chopped

1 stalk celery chopped

2 teaspoons kosher salt

1/2 teaspoon celery seed

1 teaspoon pepper

2 tablespoon all pupose flour

1 cup Apple Cider Vinegar

1/2 cup water

1 cup sugar

3 teaspoons parsley flakes

Classic German Potato Salad

Diced Bacon

Directions

Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cover with cold tap water to cool. When the potatoes have cooled, place back in the same pot that you cooked them in and cover or place in a plastic storage bowl and cover. Place in the refrigerator overnight. The next day, remover the potatoes from the refrigerator and thick slice using a mandolin or cut into 1/4" slices using a sharp knife.

In a large high walled skillet, cook the diced bacon over medium until crisp Using a slotted spoon, remove crispy bacon to a paper towel to drain.Add the diced onion to the drippings and saute onion until tender and translucent .

Add the flour and cook for about 2 minutes stirring continuously. Add the salt, pepper and celery seed and and stir. Add the vinegar, water and sugar and stir. Heat over medium-high heat stirring continuously for 2 - 3 minutes until thickened.

Add potatoes and crispy diced bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.