Hot German Potato Salad
rec.food.cooking/Buffy Lyre (1998)

One nice thing about picnics is that you eat plenty of the foods that you try to avoid the rest of the year. We had a large selection of potato salads, some hot and some cold, but all delicious. Even my grandson, who hasn't met a potato he likes, ate several helpings of the hot German potato salad.

8 medium new potatoes
6 slices bacon
2 1/2 tbsp flour
1 1/2 cups hot water
6 tbsp cider vinegar
1 1/2 tbsp sugar
1 tsp dry mustard
salt and pepper to taste
10 romaine lettuce leaves
3 large ripe tomatoes

Boil potatoes in jackets until tender.

Fry the bacon until crisp. Drain the bacon well and crumble, but save about 1/4 cup of the bacon fat.

Heat the bacon fat and stir in the flour and cook slowly while stirring for about a minute.

Remove from the heat and add 1 1/2 cups hot water and the vinegar, mix very well, and return to low heat and cook, stirring, until smooth and thickened.

Add sugar, mustard, salt, and pepper and cook 2 minutes.

Drain the potatoes, peel, and slice them warm. Toss the potatoes with the dressing until well coated.

Arrange lettuce leaves in a large bowl and mound the hot salad in the center. Cut the tomatoes in wedges and arrange around the edge. Sprinkle the crumbled bacon on top and serve warm.