Copyright Thomas Saaristo  All Rights Reserved
German potato salad
This is as close as I've ever come to recreating the canned potato salad that I loved as a

4 large Yukon gold potatoes
6 slices hickory-smoked bacon
1 tablespoon flour
2 tablespoons sugar
1/3 cup fresh cold water
1/4 cup white wine vinegar
1/2 cup sliced green onions
1 teaspoon House salt, then more to taste
Black peppercorns in a pepper mill

Bring a large pot of salted water to the boil. Add potatoes; cook until tender but still
firm, about 10 minutes. Drain, cool and slice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown
Drain, crumble and set aside; reserve bacon fat

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over
medium heat until the dressing is thickened

Add bacon, potatoes and green onions to skillet and stir to gloss. Cook until heated
through and season with salt and freshly ground black pepper. Serve warm