Hot German Potato Salad Recipe
Personally, I think that this Hot German Potato Salad recipe is the best in the world. Am I not excited about sharing this with you? The Hot German Potato Salad holds a high place in the German cuisine. This Hot German Potato Salad is a perfect Side Dish. Caring is all about sharing and I can show how much I care for you by sharing this Hot German Potato Salad recipe.
Ingredients
1 cup water
1/4 teaspoon salt
1 pound potatoes peeled and cut into
3/4-inch cubes
6 slices bacon
1 cup chopped onions
1/4 cup sliced celery
1/2 teaspoon caraway seed, crushed
2 tablespoons sugar
1 tablespoon all-purpose flour
1/4 cup cider vinegar
1/4 cup water
1/2 teaspoon brown mustard
1/8 teaspoon pepper
Directions
In a medium saucepan combine 1 cup water and the salt.
Bring to boiling.
Add potato cubes.
Return to boiling; reduce heat.
Simmer, covered, about 10 minutes or till crisp-tender.
Drain and set aside.
In a medium skillet cook bacon till crisp.
Drain and crumble, reserving 3 tablespoons drippings.
Set bacon aside.
Add onions, celery, and caraway seed to reserved drippings.
Cook till onions are tender but not brown.
Stir in sugar and flour.
Add vinegar, 1/4 cup water, the mustard, and pepper.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in the cooked potatoes and bacon.
Cool 10 minutes.
Transfer potato salad to an 8x5 1/4-inch aluminum pan.
Cover with foil and refrigerate up to 8 hours.
Place chilled potato salad in covered pan in center of the cooking grill.
Grill 35 minutes or till heated through.
Bring to boiling.
Add potato cubes.
Return to boiling; reduce heat.
Simmer, covered, about 10 minutes or till crisp-tender.
Drain and set aside.
In a medium skillet cook bacon till crisp.
Drain and crumble, reserving 3 tablespoons drippings.
Set bacon aside.
Add onions, celery, and caraway seed to reserved drippings.
Cook till onions are tender but not brown.
Stir in sugar and flour.
Add vinegar, 1/4 cup water, the mustard, and pepper.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in the cooked potatoes and bacon.
Cool 10 minutes.
Transfer potato salad to an 8x5 1/4-inch aluminum pan.
Cover with foil and refrigerate up to 8 hours.
Place chilled potato salad in covered pan in center of the cooking grill.
Grill 35 minutes or till heated through.
Comments
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Gingerbread says :
Maybe this is Pennsylvania Dutch, but not German. Omit the bacon and flour routine, reduce the vinegar to 1/2 (using cider vinegar), cut the sugar to a 1/4 teaspoon, and you would come close to warm German potato salad. Germans do not put flour into their potato salad; it has already enough starch on its own.
Posted on: 25 May 2011 - 3:44pm
