16 October, 2012

Rita's German Potato Salad

This is an authentic German recipe; you are free to adjust seasonings to your taste.
If you find the sauce too tangy, add a bit of water; if not tangy enough, add more vinegar. ~Rita Heikenfeld

Rita Heinkenfeld's German Potato Salad ingredients
Makes qty???
12- to 16-oz bacon (or less if you want), cut into small pieces
1 heaping cup of chopped onion
2 Tbsp flour
Salt and pepper, to taste
2/3 cup sugar, or to taste
1 1/3 to 1 1/2 cups cider vinegar
1 1/2 to 2 tsp celery seed
2- to 2.5-LBS new potatoes, skin left on if desired, sliced into 1/4-inch rounds
About 6 cups parsley

Notes:

Directions
Sauté bacon and leave 1/3 cup or so of bacon fat in skillet.

Put potatoes in sprayed casserole. Preheat oven to 425ºF.

Make the sauce:  To sauté pan, add onion and cook a few minutes. Add flour, salt and pepper and cook a couple more minutes. Add sugar, vinegar and celery seed and bring to a boil. Boil several minutes until mixture starts to thicken. It won't get real thick. 

Stir in half the bacon and pour over potatoes. Cook, uncovered or covered, until potatoes are tender, about an hour or so. 

Remove from oven; garnish with rest of bacon and parsley.


You might like:
Red Cabbage with Apples (Rotkhol mit Apfeln)

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