Midwest Living's German Potato Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a simple and tasty German potato salad recipe from Midwest Living Jan/Feb 2009 issue. The prep time includes cooling. Ingredients:
1 1/2-2 lbs potatoes (medium red or white) |
1 medium onion, chopped |
4 slices stonie's bacon or 4 slices other bacon, cut into 1/4-inch pieces |
1/4 cup sugar |
3/4 teaspoon cornstarch |
3/4 teaspoon salt |
1/2 teaspoon celery seed |
1/2 teaspoon dry mustard |
1/4 teaspoon ground black pepper |
1/3 cup water |
1/4 cup vinegar |
celery seed (optional) |
Directions:
1. Scrub the potatoes. In a large saucepan, place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender; drain well. Cool slightly. If you like, peel. Halve and cut potatoes into 1/4-inch slices. Set aside.
2. For dressing: In a large skillet, cook onion and bacon over medium heat until bacon is crisp and onion is tender. Stir in sugar, cornstarch, salt, 1/2 teaspoon celery seeds, dry mustard and black pepper; combine well. Stir in water and vinegar. Cook and stir until thickened and bubbly. Gently stir in the potatoes. Cook, stirring gently, for 1 to 2 minutes more or until heated through.
3. Transfer to a serving bowl and serve warm. If you like, sprinkle with additional celery seeds.
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