Cooked Potato Salad / Gekochter Erdapfelsalat

3 large potatoes, washed and peeled
3 slices bacon, chopped*
¼ c. white onion, peeled and chopped
2 tbsp. flour
2 chicken bouillon cubes dissolved in 1¼ c. hot water
½ tsp. salt
¼ tsp. pepper
2 tbsp. sour pickles, chopped
1 tbsp. spicy brown mustard
1 tbsp. apple cider vinegar
pinch of sugar
1 tbsp. parsley, chopped

1. Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat, cover, and cook over medium heat for 15 minutes.
2. Drain potatoes in colander and allow to cool.
3. Wash and dry pan. Sauté bacon and onion until onion is golden brown.
4. Add flour and stir until lightly browned.
5. Add bouillon, a little at a time, stirring constantly with a wire whisk to make a thick sauce.
6. Add remaining ingredients, except parsley and potatoes, and turn heat to low.
7. Cut potatoes into ¼-inch slices and add to sauce.
8. Cover pan and simmer for 20 minutes until potatoes are tender.
9. Sprinkle with parsley and serve.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 4 to 6

*For a meatless salad, omit the bacon. For extra flavor,
try substituting flavored tofu for the bacon.