Saturday, September 6, 2014

Hot German Potato Salad

If there is one side dish I always remember having at family gatherings growing up, it's this potato salad. The flavor is a wonderful combination of smoky bacon and sweet onion. The original recipe calls for the potatoes to be peeled, but I figured I would add some nutritional value to it by leaving the peels on. This is meant to be served hot, but it's also great cold if you have any leftovers. Serve this at your tailgate with some burgers and brats and it's sure to be a favorite!




1. Wash potatoes; boil for 10 minutes and rinse under cold water until mostly cooled. Slice and place in a large mixing bowl. Set aside.

2. Heat a large skillet over medium-high heat and coat with cooking spray. Add bacon and cook until crisp; drain on paper towels, reserving the bacon drippings in the pan.


3. Cook and stir onion in the bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over medium until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir for 1 minute.



4. Place the crumbled bacon and hot onion mixture to the sliced potatoes. Stir to combine and serve immediately.




Hot German Potato Salad
Serves 8

All you need:
3 pounds baby blonde or red potatoes
6 slices bacon, diced
1 yellow onion, diced
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
Dash pepper
3/4 cup water
1/3 cup apple cider vinegar
Nonstick cooking spray

All you do:
1. Wash potatoes; boil for 10 minutes and rinse under cold water until mostly cooled. Slice and place in a large mixing bowl. Set aside.
2. Heat a large skillet over medium-high heat and coat with cooking spray. Add bacon and cook until crisp; drain on paper towels, reserving the bacon drippings in the pan.
3. Cook and stir onion in the bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over medium until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Place the crumbled bacon and hot onion mixture to the sliced potatoes. Stir to combine and serve immediately.

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