>Guest Post by Husband, the better cook in the family. Based on this piece of history, maybe his talent is genetic!
This recipe was handed down to us. I remember looking forward to eating this as a young child. We would arrive at Grandma’s house on 14th Street in Milwaukee and the kitchen would have this wonderful almost sweet and sour aroma. It can be served warm, which is how I like it best, or you can make it up in advance and serve it chilled. Enjoy!
3 pounds, about 6 medium, Red Salad Potatoes
1/2 cup sliced White Onion (A Sweet Yellow Onion may be substituted.)
2 Tablespoons Flour
3 Tablespoons Sugar
1 1/2 teaspoon Salt
1/2 teaspoon Celery Seed
1/8 teaspoon Pepper
3/4 cup water
1/3 cup Vinegar
6-8 Slices Bacon cut into 1 inch pieces (I prefer the Patrick Cudahy Thick Sliced, Double Smoked style in the black labeled box).
· Combine Flour, Sugar, Salt, Celery Seed and Pepper into a small bowl or Tupperware dish so they are thoroughly mixed.
· Peel and slice Potatoes into bite size, 1/4 inch thick pieces. Boil until they are cooked, yet still firm, drain.
· In an Electric skillet, cook the Bacon until crispy. Set bacon aside on a paper towel to soak up the grease. Drain all but about 2 tablespoons of the bacon grease out of the skillet.
· Sauté Onion in the hot skillet with the bacon grease for 2 minutes.
· Sprinkle in the dry ingredients mix. Stir in the Water and Vinegar. Stir constantly until it bubbles then let it reduce to a syrupy consistency.
· Reduce skillet’s heat to simmer, blend in Potatoes. Blend bacon into the mix. Let simmer and stir occasionally for 30 minutes.