Recipe By : Schusters
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 Small Red Salad Potatoes
1 Medium Onion -- Diced
5 Slices Bacon -- Diced
1 Tablespoon Flour, Rounded
1/4 Cup White Vinegar
3/4 Cup Water
1/4 Cup Sugar
1 Teaspoon Salt, Or To Taste
1/2 Teaspoon Pepper
Boil potatoes until their skins are tender. Cool, peel, slice about 1/4-inch
thick.
In large bowl, layer potato slices with diced onion; set aside at room
temperature.
Fry bacon until brown; remove and drain on paper towel. Pour off all but 1/4
cup fat.
Over medium heat, add flour to bacon drippings, stirring to prevent lumps. To
the roux, add vinegar, water, sugar, salt and pepper and bring to boil. Remove
from heat; stir in bacon.
Pour sauce over room temperature potatoes; toss gently to coat all potatoes.
Serve warm.
