Bountiful Harvest German Potato Salad

Ingredients

Step 1 - Dressing
24 oz. Prairie Creek Packing Gold Double Smoked Bacon
          RFS Item 42436
15 oz. Markon First Crop Red Onion, diced
          RFS Item 71336
3 oz. all-purpose flour
12 oz. Katy's Kitchen Apple Cider Vinegar
          RFS Item 39500
12 oz. water
3.5 oz. stone ground mustard
6 oz. sugar
1 1/2 Tbsp. salt
1 Tbsp. Culinary Secrets Ground Black Pepper
            RFS Item 24108

Step 2
1 gallon Bountiful Harvest Dehydrated Potato Slices
             RFS Item 31378
1 oz. parsley, chopped

Directions

Step 1
1. Fry the bacon until crisp, drain. Set bacon aside and return the fat to a large skillet.
2. Add the red onion and flour to the skillet, saute briefly.
3. Stir in the vinegar, water, mustard, sugar and spices; simmer for 1 to 2 minutes or until thick and of syrupy consistency.

Step 2
1. Prepare the sliced potatoes according to the package directions.
2. Toss the cooked potatoes with the warm salad dressing and bacon. Garnish with parsley. Serve immediately.

Yield: 20 servings (6 oz. each)

Serving Suggestion: Add diced dill pickle, sliced egg or green onion to the salad.