Deluxe German Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any leftover. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas Ingredients:
1/2 pound sliced bacon, diced |
1 cup thinly sliced celery |
1 cup chopped onion |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
3/4 teaspoon ground mustard |
1 cup cider vinegar |
1/2 cup water |
5 pounds unpeeled small red potatoes, cooked and sliced |
2 medium carrots, shredded |
2 tablespoons minced fresh parsley |
additional salt, optional |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
2. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
3. In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Serve warm. Refrigerate leftovers. Yield: 14-16 servings.
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