Warm German Potato Salad


Here's a new twist on potato salad to make for your family. Enjoy!

2 pounds russet potatoes, quartered
6 slices thick-cut bacon, chopped
3/4 cups chopped onion
1 garlic clove, minced
2 tablespoons flour
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup water
1/4 cup cider vinegar
2 teaspoons whole grain mustard
1/2 cup pimiento, drained
1 teaspoon dill weed

In large saucepan, cover potatoes in water and boil over medium heat 10-15 minutes until tender. Drain.

Meanwhile, cook bacon in large skillet over medium heat 8-10 minutes until crispy brown. Reserve 3 tablespoons bacon grease in skillet and cook onion and garlic until tender. Stir in flour, sugar, salt, and pepper and cook over low heat, stirring until smooth and bubbly. Remove from heat and stir in water, vinegar, and mustard. Bring to boil, stirring constantly. Boil for one minute. Carefully stir in potatoes, pimento, and dill weed. Serve warm. Serves 4-6
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