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4 medium potatoes
4 slices bacon
1/2 cup chopped onion (1 medium)
1 Tbsp. all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/8 to 1/4 tsp. pepper
2/3 cup water
1/4 cup vinegar
1 hard-boiled egg, chopped
2 Tbsp. snipped fresh parsley

Place potatoes in a saucepan; add water to cover and, if desired, 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till just tender; drain well. Cool potatoes slightly. Halve, peel and cut potatoes into 1/4-inch-thick slices. Set aside.

For dressing, in a large skillet cook the 4 slices bacon over medium heat till crisp. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Crumble the bacon and set aside.

Add chopped onion to the reserved drippings. Cook over medium heat till tender. Stir in the flour, sugar, the 1/2 tsp. salt, celery seed, dry mustard, and pepper. Stir in the 2/3 cup water and vinegar. Cook and stir till thickened and bubbly. Stir in the potatoes and bacon. Toss to mix. Cook, stirring gently, for 1 to 2 minutes more or till heated through. Transfer to a serving bowl. Garnish with egg and, if desired, parsley.

Makes 4 to 6 side-dish servings.

german potato salad

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