Can do Ray.
Vi's German Potato Salad
1lb. bacon, diced
1 cup diced celery
2/3 to 1 cup chopped onion
3 tsp. salt
3 tbsp. flour (I use Wondra)
2/3 cup sugar
2/3 cup white vinegar
1/2 tsp. pepper
1 1/3 cups water
6 cups sliced, cooked potatoes
Fry bacon until crisp, drain. Return 4 tbsp. of drippings to pan. Add the celery, onions, and salt gently stirring often. Sprinkle flour over, add sugar and stir in. Add vinegar, pepper, water, and stir again, bring to a boil. Cook for 5 minutes. Layer your potatoes, bacon, and sauce in a 3qt. baking dish that has been greased. Bake at 350 degrees for 30-40 minutes, or until heated through.
Note: Red potatoes work best as they stay firmer. Cook with skins on, cool & peel. I usually cook the sauce the day before and refrigerate it overnight. I also cut up the bacon with a kitchen shears before I fry it, works great for me. I also like to make this in a slow cooker, and set it on low all day (6-8 hrs.).
We like to serve this with fried fish, coleslaw, and buttered rye bread. This is an authentic WI fish fry menu. On Friday nights here in WI, practically everyone goes out to eat for this kind of a fish fry. You can also get french fries, American potato salad, or baked potato if you prefer. Tastes super with an ice-cold mug of beer.
