On Tuesday, August 11, 2020 at 12:51:53 PM UTC-4, U.S. Janet B. wrote:
> On Tue, 11 Aug 2020 03:05:14 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, August 10, 2020 at 11:21:19 PM UTC-4, U.S. Janet B. wrote:
> >> HOT GERMAN POTATO SALAD
> >> Origin: Dorothy Glaeser
> >>
> >>
> >> 8 Slices of bacon, diced. Fry until done but not crispy. Remove from
> >> the pan and drain
> >> Keep 4 Tablespoons bacon fat in the pan.
> >> Saute (in the bacon fat) until golden, one large onion, diced.
> >> Add: 4 Tablespoons white sugar
> >> 2 Tablespoons white flour
> >> 1 teaspoon table salt
> >> Add: ¼ cup white vinegar
> >> 1 ½ cups water
> >> Stir over medium heat until smooth.
> >> Use red skinned potatoes, about 3 pounds. Boil them whole until a
> >> paring knife just pierces the potato. Peel and slice the potatoes. I
> >> slice each potato into the sauce separately so that the potatoes don't
> >> stick together.
> >> Stir in the bacon.
> >> Keep warm until service
> >>
> >> Janet US
> >
> >If that seems like too much sugar, one could cut back on it. I
> >have a recipe that uses none (but less vinegar, IIRC). I posted
> >it on RFC a couple of weeks ago.
> >
> >Cindy Hamilton
>
> This is a mild sweet/sour sauce. The vinegar and sugar are equal.
> (4Tbsp. equals 1/4 cup) The potatoes absorb the flavors, that's why
> it is good to leave the pot on the heat at low simmer for awhile to
> allow the flavors to marry.
> Janet US

To my taste buds, it's gack-worthy sweet. I hate sweet-and-sour. I
was pointing out that if that seems like too much sugar, it can be
reduced according to taste.

I might use 1 tablespoon of sugar or none and substitute something
else for some of the vinegar.

Cindy Hamilton