Thursday, April 7, 2011

German-Style Potato Salad

Dinner tonight was fantastic!  Different than what I typically make, so perhaps that is partially why it was so good.  We all need a change up now and then.  We had pork medallions, I'm not sure what to call them, but they are so tender, and were partially steamed! To go with it we had the broiled asparagus and German Potato Salad.

Per request of Jamie, who doesn't have the cookbook the recipe came from, here you go!

I used the Better Homes and Gardens Cookbook, I love this cookbook and I think it should be a staple in every kitchen.  I have a few different editions because there is always something a little different or missing in every new edition.  I use my pink "breast cancer awareness" one the most.

1¼ pounds red or white potatoes
5 slices bacon (it calls for 4, I use 5)
½ cup chopped onion
1 Tbs flour
1 Tbs sugar
½ tsp salt
½ tsp celery seeds
½ tsp dry mustard
¼ tsp black pepper
⅔ cup water
¼ cup white vinegar

In a medium saucepan place halved potatoes add a small amount of water to cover, bring to boil, reduce heat and simmer covered for 20-25 minutes or until tender. Drain well, cool slightly and then peel and cut potatoes into ¼" slices. Set aside (you wont even need a knife to peel them, just use your fingers)

For dressing, in a large skillet cook bacon over medium heat until crisp.  Remove bacon, reserving 2 tablespoons of the drippings in skillet.  Drain bacon on paper towels, and crumble.

Add onion to the reserved drippings, cook over medium heat until tender. Stir in flour, sugar, salt, celery seed, dry mustard and pepper.  Add the water and vinegar.  Cook and stir until thickened and bubbly.  Add potatoes and bacon, cook stirring gently for 1-2 minutes more or until heated through


  1. You owe me a new keyboard, Nell. I just got drool all in mine.

  2. Mmmmm... I have an incredible recipe for German potato salad that I haven't made in upwards of two years. You have me salivating and wanting to send my hubby out for the ingredients.