Tangy German Potato Salad

tangycook on bringing smiles

Every time I make this and take to a potluck, people hunt me down and demand the secret to the tangy goodness. I tell them it is easy to make and it's in the vinegar and mustard that make it so good. I have had people tell me they make this dish over and over for their family and everyone thanks me for sharing this wonderful, easy idea.

Ingredients:

2 tbsp FRENCH'S® Bold n' Spicy Brown Mustard

0.25 cup water

1 tsp salt

0.5 tsp pepper

Directions:

Tangy German Potato Salad Ingredients: 6 medium potatoes 3 eggs 1 medium size white onion 2 stalks of celery 4 pieces of bacon 2 tablespoonsful French’s Spicey Brown Mustard ¼ cup apple cider vinegar ¼ cup water 1 tablespoonful of white flour salt and pepper to taste Peel potatoes and cut in quarters and boil until soft. Boil eggs in same water with potatoes. Cook bacon in large frying pan. Remove bacon when crispy and drain on paper towel. Dice onion and celery- add to bacon drippings and sauté until onions are translucent. On medium heat sprinkle flour over onions and celery in fry pan. Allow flour to heat up- it will make the mixture thick. Add water and vinegar to mixture and stir until most lumps gone. Slice cooked potatoes and eggs into mixture and stir to coat potatoes with mustard mixture. Crumble bacon and add to mixture. Add plenty of black pepper and salt to taste. Serve warm. Tastes best if made ahead and re-warmed, but also tastes great served warmed when first prepared. It is a great way to use cooked potatoes that happen to be left over.
Easy and great to use for left over boiled white potatoes.