Source: National Pork Board

Traditional German potato salad with poppy seeds and mustard.

Servings

3 cup cooked baby red potatoes , diced
0.5 cup fresh chopped celery
0.25 cup chopped parsley
4 piece raw bacon slices , diced
0.5 cup fresh chopped onion
0.67 cup cold water
1 tbsp white all purpose flour
0.25 cup cider vinegar
2 tbsp sugar
0.5 tsp salt
0.25 tsp dry mustard
2 tsp poppy seed

1 In medium bowl combine potatoes, celery, and parsley. In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan.
2 Add onion and sauté until onion is tender but not browned, about 3-4 minutes. In small bowl combine water, flour, vinegar, sugar, and seasonings; stir into skillet.
3 Continue cooking, stirring constantly, over medium heat until mixture thickens. Remove from heat. Pour sauce mixture over potatoes. Toss gently to combine. Serve warm or at room temperature.

This perennial favorite potato salad is a perfect foil for grilled or braised sausages.