German Potato Salad
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Sweet and tangy with the added flavor of bacon, this delicious warm salad goes well with chicken, pork, or sausage. This goes especially well as a side dish with bratwurst.
Ingredients
- 2-1/2 pounds red potatoes
- ½ pound bacon
- 1 bunch green onions, finely chopped with whites and greens separated
- ½ cup cider vinegar
- ¼ cup water
- ½ cup sugar
- 1 tablespoon flour
- 1 teaspoon celery salt
- 1 teaspoon brown mustard
- 2 hard boiled eggs, sliced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon paprika
Instructions
- Place potatoes in large saucepan. Add enough salted water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 15 minutes or until firmly tender. Drain. Let potatoes cool enough to slice.
- While the potatoes cook, fry the bacon over medium heat until crisp. Remove and crumble into small bowl; set aside.
- Cook the onion whites in the bacon drippings until tender.
- Combine the vinegar, water, sugar, flour, celery salt, and mustard, and then add to the bacon drippings and onions – stir and cook on low heat until thickened.
- Toss the potatoes, bacon, egg slices, and onion greens gently until blended together. Add the dressing and parsley and toss until well coated. Sprinkle with paprika. Serve warm.