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Prep Time: 25 Minutes Cook Time: 42 Minutes |
Ready In: 67 Minutes Servings: 8 |
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Serve this potato salad in honor on the Munich Oktoberfest along with a red cabbage slaw, assorted German sausages and mustards, and some country rye and black bread. From an October 1988 issue of Bon Appetit in the 'Cooking for Friends section. Ingredients:
6 large new potatoes |
10 slices bacon, chopped |
1 red onion, finely chopped |
4 teaspoons all-purpose flour |
1 tablespoon sugar |
salt & freshly ground black pepper |
1/2 cup cider vinegar |
1/4 cup water |
1/4 cup minced fresh parsley |
1/2 teaspoon celery seed |
Directions:
1. Steam potatoes until very tender;cool slightly,20 to 25 minutes, then peel.
2. Thinly slice potatoes; transfer to large serving bowl.
3. Cook bacon in large skillet over medium heat until crisp, about 10 minutes;add onion and cook 1 minute, then stir in flour and vinegar.
4. Season with salt and pepper; stir 1 minute.
5. Gradually mix in vinegar and water and cook until thickened, stirring frequently, about 10 minutes.
6. Pour over potatoes and sprinkle with parsley and celery seed and toss to combine.
7. Serve warm.
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