Hot German Red Potato Salad Recipe
Ingredients
| Red potatoes | 12 Small | |
| Bacon Slices | 2 , smoked | |
| Celery | 1 Cup (16 tbs), finley diced | |
| Onion | 1 Medium, chopped | |
| All purpose flour | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| 2 teaspoons German or brown mustard | ||
| Celery seeds | 1/8 Teaspoon | |
| Cider vinegar | 2 Tablespoon | |
| 2 cups coarsely chopped romaine lettuce heart | ||
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put the potatoes into a large pot of cold water. Cover and bring to a boil over high heat. Boil, partially covered, until tender when pierced with a fork, about 15 minutes. Drain and return to the hot pot. Fill a medium serving bowl with very hot or boiling water (you can drain the potato water into it as I do) to heat it.
2. Put the bacon in a large heavy skillet and cook, stirring, over moderate heat until crisp and golden brown, 2 to 3 minutes. Add the celery and onion and cook until hot but still crunchy, 1 to 2 minutes. Stir in the flour and cook, stirring, for 30 seconds. Stir in the sugar, mustard, celery seeds, vinegar and 1/3 cup water. Bring to a boil, stirring, until thickened. Add the romaine lettuce and remove from the heat.
3. Dump the hot water from the bowl and dry it. Working quickly, cut the potatoes (unpeeled) into quarters and put them in the hot bowl. Pour the hot dressing over and toss with the parsley and salt and pepper to taste. Serve right away.
2. Put the bacon in a large heavy skillet and cook, stirring, over moderate heat until crisp and golden brown, 2 to 3 minutes. Add the celery and onion and cook until hot but still crunchy, 1 to 2 minutes. Stir in the flour and cook, stirring, for 30 seconds. Stir in the sugar, mustard, celery seeds, vinegar and 1/3 cup water. Bring to a boil, stirring, until thickened. Add the romaine lettuce and remove from the heat.
3. Dump the hot water from the bowl and dry it. Working quickly, cut the potatoes (unpeeled) into quarters and put them in the hot bowl. Pour the hot dressing over and toss with the parsley and salt and pepper to taste. Serve right away.
Chef
