Thursday, August 30, 2012

In the Kitchen- German Potato Salad recipe

The holiday weekend has arrived, which typically means gatherings with loved ones and friends for most of us. 

WARNING:  Leave your diet at home, as I am ready to share the absolute BEST recipe for Traditional Warm German Potato Salad.  Healthy?  Absolutely not!  Delicious?  Yes. 

I have used this recipe for years and it is fail-proof.  While NOT waist-friendly, a great dish to tote to a weekend soiree...

Traditional Warm German Potato Salad


2 pounds red potatoes, boiled in their skins until tender and drained
8 slices of bacon- cut in 2 inch strips
1 cup peeled and chopped onions
1.5 cup chopped celery
A pinch of celery seed, if available
1/2 teaspoon salt
A generous grinding of black pepper
2 tablespoon sugar
2 tablespoon unbleached flour
7 tablespoons white vinegar
1/2 cup water

1.Cut the cooked potatoes into 1/4-inch thick slices and set aside. I prefer to leave their peels on.

2.In a large saute pan or casserole, cook the bacon until barely browned and transfer it to a paper towel to drain, leaving the bacon drippings in the pan.

3.In the same pan used to cook the bacon, saute the chopped onions in the remaining bacon drippings for two minutes and then add the chopped celery. Saute for approximately three more minutes or until the onions are golden. Add the celery seed (if used), salt, pepper, sugar, and unbleached flour to the pan and stir well for another minute. Gradually stir in the vinegar and water and simmer for an additional couple of minutes or until the sauce has thickened.

4.Very gently stir in the sliced potatoes and cooked bacon. Cook for a couple of minutes more until the potatoes are heated through and have absorbed most of the dressing. Cover and set aside for five minutes before serving.