Kartoffelsalat German Potato Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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No, this isn't what you think. No mayonnaise, no hard-boiled eggs, no unnatural bright yellow color, and not cold. Back home, this is called hot to distinguish it from cold potato salad, what you usually see — though this is never served hot, but at room temperature. Ingredients:
2 lbs. red potatoes |
1/3 lb. bacon |
1 onion, chopped |
1 stalk celery, chopped |
1/2 t. dry mustard |
1 t. each: sugar and flour |
4 t. cider vinegar |
scant 1/2 c. beef broth |
salt and pepper to taste |
parsley for garnish |
Directions:
1. Cook the bacon until done, reserving the fat, and crumble the bacon and reserve.
2. Boil the potatoes in their skins until done. Cool, then peel the potatoes and slice into a bowl.
3. Cook the onion and celery in the fat until soft and transparent. Add sugar, flour, and dry mustard and mix well, then add broth and vinegar. Cook until it thickens (a bit — it won't be real thick).
4. Pour over potatoes, add crumbled bacon, and mix VERY gently. Salt and pepper to taste, and garnish with parsley. Serve at room temperature.
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