Wednesday, July 20, 2016

German Potato Salad

German Potato Salad
(8-12 servings)


3 lb. medium Red Potatoes
5 strips Bacon
1 medium Yellow Onion, chopped
¼ cup All-Purpose Flour
2 tsp. Salt
¼ tsp. Celery Seed
¼ tsp. Black Pepper
1¼ cups Sugar
1 cup Cider Vinegar
¾ cup Water
3 tbsp. Fresh Parsley, minced


Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 25-30 minutes or until tender.  Drain and cool.  In a large skillet, cook bacon over medium heat until crisp, remove to a paper towel lined plate.  Reserve 4 tbsp. of the bacon drippings and discard the rest.  Again over medium heat, sauté the onions in the drippings until tender.  Now stir in the flour, salt, celery seed and pepper until blended.  Gradually add the sugar, vinegar and water.  Bring this mixture to a boil over medium-high heat cooking and stirring for about 2 minutes or until thickened.  Slice potatoes into ¼ inch slices and add them and the bacon after crumbing it to the mixture.  Gently stir to combine and heat through.  Transfer to a serving bowl and add parsley before serving warm.

Note:               If you use GF flour in this recipe it can be gluten-free for you.

Ideas for Future Efforts

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