08 April, 2011

German Hot Potato Salad | BHG: America's Best-Loved Community Recipes

Here is a satisfying dish that is just as perfect served alongside a succulent pork or beef roast as it is a hot dog or your favorite sandwich. Don't wait for a special occasion to prepare this salad!

German Hot Potato Salad ingredients
Makes 12 servings
4-LBS whole tiny new potatoes
6 to 8 slices bacon
3 Tbsp minced onion
1/2 cup sugar
1/2 cup vinegar
1-1/2 cups water
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch

Notes: For easier slicing, slice the potatoes before cooking them.

In a covered saucepan, cook the potatoes in boiling water for 15 to 20 minutes, or just until tender. Drain well. Cool slightly; then slice.

Meanwhile, in a large skillet, cook the bacon until crisp. Drain, reserving 1/4 cup of the bacon drippings.

Return the reserved bacon drippings to the pan. Brown the onion in the drippings. Add the sugar, vinegar, 1 cup of the water, the salt and pepper to the browned onions.

In a small bowl, dissolve the cornstarch in the remaining 1/2 cup water. Add to the onion mixture and cook until the mixture is clear, thickened, and bubbly. Cook and stir for 2 minutes more.

Pour the hot mixture over the sliced, cooked potatoes. Just before serving, add the crumbled bacon, and if desired, additional salt and pepper to taste.

Cover and refrigerate any leftover salad. Heat before serving.

Nutritional Info (Per Serving)
Calories 204
Cholesterol 3mg
Carbohydrates 45g
Protein 4g
Sodium 240mg
Fat 2g (Saturated fat 1g)
Potassium 645mg

This German Hot Potato Salad recipe is from Better Homes and Gardens America's Best-Loved Community Recipes (Des Moines: Meredith Corporation, 1994), 342 - 343.

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