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This perennial favorite potato salad is a perfect foil for grilled or braised sausages. Don’t forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season.

German Potato Salad II

3 cups diced cooked red potatoes
1/2 cup chopped celery
1/4 cup chopped parsley
4 slices bacon, diced
1/2 cup chopped onion
2/3 cup water
1 tablespoon all-purpose flour
1/4 cup cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons poppy seed

1. In medium bowl combine potatoes, celery and parsley.
2. In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan. Add onion and sauté until onion is tender but not browned, about 3 to 4 minutes.
3. In small bowl combine water, flour, vinegar, sugar and seasonings; stir into skillet. Continue cooking, stirring constantly, over medium heat until mixture thickens. Remove from heat.
4. Pour sauce mixture over potatoes. Toss gently to combine. Serve warm or at room temperature.

Serves 6.

Nutrition Facts
Calories 150 calories
Protein 4 grams
Fat 2 grams
Sodium 290 milligrams
Cholesterol 5 milligrams
Saturated Fat 0 grams
Carbohydrates 29 grams
Fiber 2 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.