I have been craving this for quite a while. The potato salad here in Germany is actually very similar to my mom’s, but not exactly the same. And no matter what, your mom’s version is always the best.
6 large red potatoes
6 slices bacon
1 medium onion, chopped fine
2 T flour
1 T sugar
1 1/2 tsp salt
1/2 tsp celery salt
black pepper (to taste)
3/4 c water
1/3 c cider vinegar
Boil potatoes (whole and unpeeled) for 20-30 minutes on low. Potatoes are done when you can stick a knife in and the potato slides off. Drain potatoes and set aside to cool. Once they’re cool, peel and slice potatoes.
Fry bacon until crisp in deep skillet. Remove bacon from pan and set aside. Add onion to pan and fry in bacon grease until soft. Combine all dry ingredients in a bowl and add to onions, stirring frequently until forming a crumbly paste. Pour water and vinegar into skillet, stirring until a sauce forms. Bring sauce to a boil for one minute and stir until thickened.
Add crumbled bacon and sliced potatoes to skillet and stir until coated with sauce. Allow potatoes to sit for at least one hour and serve warm (but not hot).