Delicious warm or cold, German Potato Salad is an all-time favorite for potlucks, picnics, and barbeques. The slightly sweet but tangy dressing contains no mayonnaise, so it is a perfect choice for hot weather.
Put potatoes in a medium saucepan. Cover with cold water and bring to a boil over medium high heat. Reduce heat to a gentle simmer and cook potatoes until just tender about 10 to 15 minutes.
Drain potatoes and cover with cold water to cool them. When potatoes have cooled, cut them into ¼ inch slices and put them into a large bowl.
While potatoes are simmering, cook bacon in a medium skillet until crisp. Transfer bacon to paper towels to drain and cool. Pour bacon drippings into a small heat resistant container. Chop or crumble bacon and set aside.
Measure two tablespoons of bacon drippings and add to a clean medium sized skillet. Heat drippings over medium low heat. Add white portion of chopped green onions and cook for 1 to 2 minutes, until onions are slightly transparent.
Add flour and cook two more minutes until flour is absorbed by drippings. Add sugar, salt and celery seeds and stir well.
Whisk in water and vinegar and bring mixture to a boil, while stirring constantly. Cook 2 to 3 minutes until dressing is well combined and thickened.
Pour dressing over potatoes. Gently fold together dressing and potatoes. Add crumbled bacon and chopped green onion tops.
Transfer potato salad to a serving bowl. Serve and Enjoy!
♥ You will need approximately 3 ounces of green onions for this recipe.