German Potato Salad Recipe
Ingredients
| Potatoes | 4 Large, skinned | |
| Boiling water | ||
| Red onion | 1 Large, finely chopped | |
| Bologna slice | 6 , diced | |
| Red apple | 1 , diced | |
| Stalk celery | 1 , thinly sliced | |
| Anchovy fillets, | 1 Can (10oz), chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Bacon strip | 4 | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 1/2 teaspoon each salt and Worcestershire | ||
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg yolk | 1 | |
Directions
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 30 minutes); drain and cool.
In a salad bowl, mix together onion, bologna, apple, celery, anchovies, and Parmesan cheese.
Dice potatoes (peel, if desired) and add to bologna mixture.
In a frying pan over medium heat, cook bacon until crisp; drain and crumble into salad.
Discard all but 3 tablespoons drippings.
Stir together vinegar, sugar, salt, Worcestershire, garlic salt, pepper, and egg yolk; blend into bacon drippings and cook, stirring, over low heat just until hot and slightly thickened.
Pour over potato mixture, mix gently but thoroughly, and serve warm.
In a salad bowl, mix together onion, bologna, apple, celery, anchovies, and Parmesan cheese.
Dice potatoes (peel, if desired) and add to bologna mixture.
In a frying pan over medium heat, cook bacon until crisp; drain and crumble into salad.
Discard all but 3 tablespoons drippings.
Stir together vinegar, sugar, salt, Worcestershire, garlic salt, pepper, and egg yolk; blend into bacon drippings and cook, stirring, over low heat just until hot and slightly thickened.
Pour over potato mixture, mix gently but thoroughly, and serve warm.
Chef
