bkay

This one is similar to the one above. The method is different, though. I've used it several times. It's from Guten Appetit, a community cookbook published in 1978, by the Sophienburg Museum of New Braunfels, TX. (Texas had numerous German settlements.)

Hot German Potato Salad
8 medium boiling potatoes (2 1/2#)
5 slices bacon
1 Tbsp. flour
1/2 cup water
1/2 cup vinegar
2 tsp. salt
1 tsp. sugar
1 Cup sliced green onion, including tops
2 tsp chopped parsley

Scrub potatoes, but do not pare; cook until just tender in boiling water (1 tsp. salt in each quart of water). Fry bacon until crisp; drain on absorbent paper. Crumble into bits. To drippings remaining in the pan, add the flour and blend well; gradually stir in the water and vinegar; and cook over direct heat, stirring constantly until mixture boils and thickens. Add salt, sugar and sliced onions. Peel and dice the hot potatoes, add crumbled bacon and pour on the hot dressing. Mix lightly, add parsley and serve hot.

Serves 5
Contributed by Claudia Skoog

In a pinch, I've used canned sliced potatoes with this recipe and it worked well.

I think it will serve about 8.

Boiling potatoes are red potatoes.

bkay