I'm not that sure that any type of "German" food is really that appeasing to the eye. So pardon me when I post this picture of potato salad, cause it doesn't look like a whole lot. But packed in that salad is potato salad with a delightful little punch. Oh and I threw that parsley on top so quick I didn't even bother with the placement. Oops.
Brian wanted to cook a very New-Year's-Day meal on New Year's Day. As he was planning, it quickly went from black eyed peas (I hate), cornbread (no thank you), cabbage (please, don't make me) to fried chicken, potato salad, green beans, cornbread and brookies!
We looked all around for a potato salad that we wanted to make. He knew he liked a German style recipe that he had years ago. We found this one, tried it and really ended up liking it!
The only variation(s) we made-- we made it ahead of time, placed in a casserole dish and heated up closer to eating time. And we cut SO MUCH sugar out of the recipe. We used a third of what it called for.
Ingredients
3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar - adjust accordingly
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley
Directions
1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
3. Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
4. Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.
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