German Potato Salad

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Potatoes (medium)		5 (350g)
Streaky bacon rashers		4
Onion (medium)		1
Vinegar		3 tbsp
Flour		1 tbsp
Salt		1.5 tsp
Sugar		1 tbsp
Water		4-5 tbsp
Parsley		3 tbsp
Pepper		1/4 tsp
Vegetable oil		1 tsp

Method

Prep

5min

Cook

15min

Thinly slice the onion. Slice the potatoes about 1cm wide, then boil in salted water for 10 minutes.

Put the oil in a frying pan and fry the bacon for 5 minutes on medium heat until crispy. Remove to a plate covered with kitchen paper.

Keep the oil in the pan and fry the onions for 5 minutes on medium heat until nice and brown, then return the crushed bacon from Step 2 to the pan.

Add the vinegar, water, salt, sugar, flour and pepper and cook on medium heat for 2 minutes. After it thickens, add the chopped parsley and stir fry for 1 minute.

Drain the cooked potatoes and add to the pan. Mix well and serve.

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