This dish is the ideal accompaniment to an Austrian-themed Evening in Vienna!
Hot Potato Salad:
4 c. (1 L) potatoes, peeled, cooked, and chunked
6 slices bacon, sliced into 1-in. (2.54 cm) pieces
1/2 c. (125 mL) onion, cut in medium dice
2 tbsp. (30 mL) flour
1/2 sp. (2.5 mL) mustard powder
1 tbsp. (15 mL) granulated sugar
1-1/2 tsp. (7.5 mL) salt
1/2 c. (125 mL) white vinegar
1 tsp. (5 mL) celery seed
Parsley, as needed, chopped
Set cooked potatoes aside. In large skillet on medium heat, fry bacon until fat begins releasing. Add onions, stirring until transparent. In small bowl, combine flour, mustard, sugar, and salt. Stir into bacon and softened onions until well combined.
Slowly add vinegar, stirring constantly until mixture is slightly thickened. Add potatoes and celery seed, tossing lightly. Sprinkle with chopped parsley; serve immediately.
