If you had to choose between regular potato salad (cold) and German potato salad (hot), which one would you pick? That might be a pretty tough choice for some spud lovers, including me. I love both of them.
Potato salad is one of those dishes that is a popular choice of chefs who are preparing food for a large number of people. A picnic or cookout is a good example. But for me, potato salad isn’t just for such occasions. I like it any time we have burgers. And it doesn’t matter if it’s hot or cold, which brings me to my latest foray into the world of spuds.
We had burgers the other night, and I made some German potato salad to go along with them. The recipe came from Therese’s Better Homes and Garden cookbook. It turned out pretty good and was quite tasty. But the next time, I’m going to use a little less water (¼ cup instead of a cup) and more vinegar (1 cup instead of ½ cup)
Here’s my revamped version of the BHG recipe.
German Potato Salad
6 slices bacon
½ cup chopped onion
2 tablespoons all-purpose flour
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon celery seed
¼ cup water
1 cup vinegar
6 cups sliced cooked potatoes
Cook bacon until crisp; drain and crumble, reserving ¼ cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly; Heat thoroughly, about 10 minutes. Trim with parsley and pimiento, if desired.
Yield: Serves 8 to 10.