This interesting variation on hot German potato salad can actually be relatively low fat it you substitute cubed lean ham for the bacon bits.
Serves 100-120
40 pounds potatoes, Yukon Gold, Russets or other bakers
2 tablespoons Salt
3 pounds bacon, slices or ends and pieces OR cubed lean ham
1 quart onion, chopped
1 large bunch celery stalk, with heart and leaves, chopped
2 cups butter
2 cups unbleached flour
2 tablespoons dry mustard
1 cup sugar
3 quarts beer, any brand, may be flat
2 tablespoons Tabasco sauce
2 cups fresh parsley leaf, chopped, flat Italian preferred
Boil unpeeled potatoes covered until just tender. Peel (traditional) and slice, sprinkle on the salt. While the potatoes are cooking, fry bacon until crisp. Remove from pan, break into small pieces. Add onion and celery to pan, cook until tender but not brown, drain. Mix with bacon and set aside. To make dressing, stir melted butter and flour in a large saucepan or Dutch oven until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly, and cook until thickened. Pour over sliced potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
Nutritional Information:
822 Calories (kcal); 49g Total Fat; (53% calories from fat); 7g Protein; 89g Carbohydrate; 130mg Cholesterol; 1134mg Sodium