German Potato Salad Recipe - Cooking Index
German Potato Salad Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Baking potatoes, such as Yukon Gold |
| Salt - to taste | ||
| 12 | Bacon | |
| 2 cups | 125g / 4.4oz | Chopped onions |
| 1/4 cup | 15g / 0.5oz | Flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Celery seeds |
| Freshly-ground black pepper - to taste | ||
| 1 1/2 cups | 355ml | Water |
| 1 1/2 cups | 355ml | Cider vinegar |
Cook the potatoes in boiling salted water until tender, about 20 minutes. Drain the potatoes well, then peel and slice them.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain and crumble the bacon, reserving about 1/4 cup of bacon fat.
Cook the onions in the reserved fat over medium heat until tender, 10 minutes. Stir in the flour, 2 teaspoons salt, sugar, celery seeds and pepper to taste. Cook 2 minutes. Add the 1 1/2 cups of water and the vinegar, mixing well. Cook, stirring often, until the liquid is bubbly, has thickened and coats the back of a spoon. If the sauce becomes too thick, add a little water or vinegar.
Stir in the bacon and potatoes. Cook until heated through, tossing gently to mix. If you prefer a more tart salad, add more vinegar while tossing. Place the salad in a bowl and let it rest at least an hour. (Or cover and refrigerate it overnight. Bring it to room temperature before serving.)
This recipe yields 12 servings.
Each serving: 236 calories; 258 mg sodium; 8 mg cholesterol; 5 grams fat; 2 grams saturated fat; 43 grams carbohydrates; 6 grams protein; 2.89 grams fiber.
Comments: Mom's German Potato Salad is not the overly sweet version you get from most supermarket deli counters; it contains just enough sugar to balance the savory flavor of bacon with the zip of cider vinegar. Make it the night before, it's even better the next day.
Source:
The Los Angeles Times, 06-27-2001
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