Make Hot German Potato Salad

6 Cups (3 lbs) Cooked & Sliced (or Cubed) Potatoes

1/2 Cup Chicken Broth

1/2 Cub Apple or Wine Vinegar

1/2 Lb Bacon

1/3 Cup Bacon Drippings

1 Tbsp Flour (or Corn Starch)

1 Tbsp Sugar

1 Tsp Celery Seed

1 Tsp Garlic Powder (optional)

1/2 Tsp Salt

1/4 Tsp Ground Pepper

1 Tbsp German Maggi (Soy Sauce)

This potato dish is served piping hot and is always a hit. The recipe has been used for as long as I can remember in our family and by all the generations. It is best served in cooler weather since it is not a recipe for diet control. Guaranteed that you will want a generous portion.

We don't have it all the time because it is a fat-rich recipe but it is really tasty. (Frankly, we have never substituted low fat ingredients nor have we eliminated the bacon. It is The opinion of The Old Gray Mare that you eat this mid day and give yourself time to work it off. Just don't eat it as a late dinner. The Mare also believes that imbibing once in a while is OK; just cut back on a high fat-content dessert item or snack - hopefully this gives you the excuse to try it - simply enjoy!

Fry up the bacon and get it good and crisp. Go for lean bacon because it tastes better in the salad.

The Old Gray Mare offers up a few pointers here that make this dish such a success: Substitute Canadian bacon. You can also use turkey bacon, small cubes of kielbasa. If you are fortunate enough to buy some "German Schinken," then that is actually the best flavored meat to use.

After you have crisped the bacon well, drain on a base of paper towels. No need to blot.

Heat the drippings. When hot, blend in the flour, sugar, celery seed, salt & pepper and Maggi (or soy sauce). The Old Gray Mare suggests adding garlic powder as well although our traditional family recipe does not call for it. Give the mixture a good stirring.

Blend (gradually - slowly - stir) in the broth and your vinegar choice.

Cook until the mixture thickens slightly. Keep stirring!

Remove from heat source.

Combine the bacon pieces with the potatoes and toss.

Finally, pour the hot sauce mixture over the potatoes and toss to mix.

Preheat oven to 325-350 degrees.

Put the combined ingredient mixture into a serving dish, put in oven, and heat for ½ hour.

These potatoes are excellent when served with knockwurst, bratwurst, pork or veal, etc.

This article was written by The Old Gray Mare of DressYourHorse.com.