German Potato Salad
Potato salad is often served cold. It used to be a salad that people took on picnics, but that has changed because the mayonnaise can spoil. Here is a warm version of the classic potato salad that you may want to try.
My family loves potato salad the traditional way; Cubed potatoes, eggs, and onion in a mayonnaise based sauce. Sometimes, I like to go back to our German roots so I prepare a German potato salad. This salad is served warm. By adding bacon to the dish, you’ll be adding flavor and crunch.
German Potato Salad
1-1/2 to 2 pounds bacon
3-1/2 pounds potatoes, scrubbed and peeled
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1-1/2 cups water
1/4 cup cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup half-and-half cream
1. In a large skillet, cook the bacon until crisp. Remove the bacon to a paper-towel lined plate. The paper towel will absorb the excess fat. Drain off all but 3 tablespoons drippings. Crumble bacon into a large bowl.
2. Boil potatoes until tender. The amount of time it takes potatoes to become tender varies. It depends on the size and type of potato. I usually check them after 20 minutes of boiling time. If they aren’t tender in 20 minutes, I add another 5 minutes. I keep checking them at 5-minute intervals.
3. While the potatoes are still warm, cut them into cubes. Cut the potatoes into the size you like to eat for regular potato salad. Toss the potatoes into the bowl with the bacon.
4. Add the chopped onion in the bowl. Toss the three ingredients together to combine.
5. In a small bowl, mix the flour and sugar together. Add this to the reserved bacon drippings, stirring to combine.
6. Mix the water, vinegar, salt and pepper together. Add this to the flour mixture, stirring constantly. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
7. Stir in cream. Pour over potato mixture; toss gently to coat. Serve warm.
Yield: 12 servings.