I am not a fan of this one bit, but my family loves it, so I end up making it often. I add in the cabbage so that my kids will eat their pink/purple veggie without complaint. This isn’t a typical addition to most “traditional” recipes, but I have to be weird when I make things. This is a potato salad that is served warm, and is vinegar based unlike the common mayonnaise based salads we all know so well.
6-7 Red or White Potatoes, peeled
1 Yellow Onion, minced
1-1 1/2 C Red Cabbage, finely chopped
6 Slices Bacon
1 1/2-2 T Sugar
5 T Flour
1/4C Apple Cider Vinegar
1 T Red Wine Vinegar
1 T White Wine Vinegar
1 1/2C Water
Salt and Pepper to taste (I used 1 tsp. Salt 1/4tsp. Pepper)
-Place potatoes in pot, cover in water and add salt. Boil for about 15 minutes or until tender, you don’t want mashed potato tender, so stop cooking before they reach that point. Drain and allow to cool, dice once cool enough to touch.
-Fry bacon until crisp. Place on paper towel lined plate to drain grease. Crumble bacon pieces.
-Place onion and cabbage in pan of bacon grease over medium heat, cook until they start to become tender. Stir in vinegar, flour, sugar , salt, pepper and water. Bring to boil, reduce temp to low, add in potatoes and bacon. Stir well to cover in sauce. Cook until sauce thickens. Enjoy warm!