Warm German Potato Salad

Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.

Place bacon in a skillet and fry until almost crisp . Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.

Drain off all but one tablespoon of bacon fat; add flour, sugar , salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery .

Pour hot dressing over potatoes; stir gently to blend . The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley , and chives over top. Serve warm.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.