Old-Fashioned German Potato Salad

• Gluten free

• Meat

  • 1 lb Bacon

• Produce

  • 1 Onion, medium
  • 5 lbs Potatoes

• Baking & Spices

  • 1 pinch Celery seed
  • 2 tbsp Flour - (*gluten-free version: corn or potato starch
  • 1 1/2 cup Granulated sugar
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 cup Braggs apple cider vinegar

• Liquids

  • 1 cup Water, HOT

Found on blessedbeyondcrazy.com

Ingredients

• 5 lbs potatoes, cleaned and peeled
• 1 lb bacon, diced and cooked (*gluten-free version: use gf bacon)
• 1 medium sliced onion
• 1 pinch celery seed
• 2 tbsp flour – (*gluten-free version: corn or potato starch)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cup granulated sugar
• 1 cup Braggs apple cider vinegar
• 1 cup hot water

Directions

• Peel the potatoes, (cut in half if they are large), and boil until they are barely tender.
• While the potatoes are cooking, cut the bacon into small pieces and fry until it’s fully cooked. Leave the bacon grease in the pan.
• When the bacon is done, sprinkle in 2 heaping tablespoons of flour and stir. *To make this recipe gluten free simply substitute corn, or potato starch, in place of flour. Also, make sure to use gluten free bacon. (I like nitrate free bacon as well).
• Add 1 1/2 cups sugar and 1 cup hot water.
• Add 1 cup apple cider vinegar.
• Add a pinch of salt, pepper and celery seeds.
• Cook for 5 minutes; gently stirring as it cooks.
• When the potatoes are cooked, yet barely tender, drain off all of the water. Cool for 15 minutes. Slice the potatoes and place a layer in the bottom of a greased baking dish.
• Add a layer of sliced onions.
• Drizzle 1/2 of the bacon mixture over top of the first layer of potatoes and onions.
• Repeat with a layer of potatoes and onions and top with the remaining bacon mixture.
• Cool completely.
• Place a sheet of aluminum foil over the top and crimp down over the sides.
• Refrigerate for at least 8 hours.
• Before serving, bake at 350 degrees for approximately 45 minutes, or until the mixture is heated through thoroughly. If you like your potatoes to be a little more on the ‘dry’ side then bake uncovered. If you prefer your potato salad to be a little more ‘moist’ then bake with the aluminum foil covering on.
• Serve immediately.