German Potato Salad Recipe
German potato salad is a cooked vegetable salad with bacon for flavor. Prepared with onions, pepper, celery and egg whites, the potato salad is flavored with cider vinegar and parsley. Filling and savory, this salad can be served for parties too.
Ingredients
| 4 medium size all purpose potatoes | ||
| Lean bacon slice | 1 | |
| 1 small yellow onion, chopped fine | ||
| 1 medium size sweet green pepper, cored, seeded, and chopped fine | ||
| 1 medium size stalk celery, chopped fine | ||
| Water | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Flour | 2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Egg whites | 2 Large | |
| Parsley | 2 Tablespoon, minced | |
Directions
Place the potatoes in a medium size heavy saucepan, add enough unsalted water to cover, and bring to a boil over moderately high heat.
Cover and cook until the potatoes are tender about 20 minutes.
Meanwhile, cook the bacon in a heavy 7 inch skillet over moderate heat until crisp and brown 3 to 4 minutes.
Remove the bacon and drain on a paper towel; cool, then crumble and set aside.
When the potatoes are done, drain them and let them stand until cool enough to handle.
Peel the potatoes, cut into 3/4 inch cubes, and place in a large bowl.
Add the onion, green pepper, and celery and set aside.
In a small heavy saucepan, combine the water, vinegar, sugar, flour, and black pepper; set over moderate heat and whisk until the mixture just comes to a boil 2 to 3 minutes.
Pour the hot dressing over the salad and toss well.
Cool to room temperature, then sprinkle with the reserved bacon, the chopped egg whites, and the minced parsley.
Cover and cook until the potatoes are tender about 20 minutes.
Meanwhile, cook the bacon in a heavy 7 inch skillet over moderate heat until crisp and brown 3 to 4 minutes.
Remove the bacon and drain on a paper towel; cool, then crumble and set aside.
When the potatoes are done, drain them and let them stand until cool enough to handle.
Peel the potatoes, cut into 3/4 inch cubes, and place in a large bowl.
Add the onion, green pepper, and celery and set aside.
In a small heavy saucepan, combine the water, vinegar, sugar, flour, and black pepper; set over moderate heat and whisk until the mixture just comes to a boil 2 to 3 minutes.
Pour the hot dressing over the salad and toss well.
Cool to room temperature, then sprinkle with the reserved bacon, the chopped egg whites, and the minced parsley.
Chef
