German Potato Salad changes slightly from region to region. Consequently there are about a dozen authentic recipes and this just happens to be one of them. The end result is full of taste and a treat to serve to your guests.
1 lb (0.5 kg)fat back or bacon
2 tsp celery seed
1/2 cup chopped celery
1 cup chopped onion
1 cup vinegar
1 cup water
4 tbsp flour
4 tbsp sugar
3 tsp salt
12 cups cooked potatoes, sliced
Cook bacon till crisp; drain (reserving 1/2 cup fat), and crumble.
Cook onion and celery in bacon fat until just tender. Blend in flour, sugar, salt, celery seed, and pepper to taste.
Add vinegar and water.
Cook and stir till thickened and bubbly.
Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.
Garnish with parsley.
Served warm or chilled, but you taste the bacon fat a bit more when it’s chilled.