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Hot German Potato Salad III

Reviewed: Oct. 10, 2011
This looks very good but I think I'll stick to my centuries old one that I finally allowed to be published in my new church cookbook. I use 5 lbs. (exactly) of red potatoes and dice them quite large (they do shrink up when adding sauce). Also, after doing the bacon (same amt. and crumble same way), and sauteeing the 3/4 c. onions, I add 3/4 cup sugar (now use Splenda). Stir until almost melted. Then add 1 tsp. mustard, or more to taste and 2 T. flour. Stir thoroughly. Then add 1 c. white vinegar (I use anything but Heinz) and 1 c. water. These two items must be exact. Then I add 1 c. chopped celerg and salt and pepper to taste. Add crumbled bacon. Stir until thickened and cooked down to desired thickness. Pour over peeled and diced potatoes and mix thoroughly. Allow to stand for 15 minutes. Must be served warm.
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