I am sort of so so on hot German potato salad but The Blog Tech and his father love it. When I made the sauerkraut and kielbasa the other day, I whipped some of it up for them.
Start by frying some bacon until crisp. Use about 8 strips for this recipe. Remove it when crisp and drain it on paper towels. Hard boil some eggs too.
Slice 1 large onion.
In a bowl, mix 2 tablespoons of sugar, 2 tablespoons of flour, 1/2 tsp. of salt and some freshly ground black pepper. I like a lot of pepper in this dish.
I am using the celery I grew this year and loving every bit of it. Though the stalks are really skinny, they pack a lot of flavor. Much more then the store bought stuff.
Dice the celery.
Boil red potatoes just until they are soft but with some resistance when pierced with a fork. Do not overcook the potatoes. You want them to have a bit of bite left to them or this dish will turn to mush. Use about 2 pounds or so.
Saute the onions in the bacon grease left in the pot.
Add the celery and continue to cook. Do not overcook this mixture either. It should still be crunchy. Add the flour mixture and cook for a minute or two while stirring.
Dice the bacon.
Stir in about 3/4 cup of water and 6 tablespoons of white wine vinegar. Cook this stirring until it begins to thicken.
Add the potatoes and stir gently trying to break as few as possible. Add the bacon.
I like to add hard boiled eggs to this recipe and added about 8 of them sliced.
If it is too thick you can always add a bit more water.