German Potato Salad

Name: German Potato Salad
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 6 medium potatoes; 6 slices bacon, reserve the bacon fat; 3/4 cup yellow onion, diced; 2 Tbsp. flour; 3/4 cup water; 2 Tbsp. brown sugar; 1 Tsp. salt; 1/2 Tsp. celery seed; Dash pepper; 1 Tbsp. Ground Mustard; 1 sprig rosemary; 1/2 cup apple cider vinegar

Rick M @RickM_PTC

PTC, GA.

Ideal with most German meals or served at picnics and cookouts. It will hold up well in the summer heat outdoors better than mayo-based salads. Garnish with crumbled bacon bits.

Rick M @RickM_PTC

PTC, GA.

Ideal with most German meals or served at picnics and cookouts. It will hold up well in the summer heat outdoors better than mayo-based salads. Garnish with crumbled bacon bits.

Saved

Ingredients

30 mins

8 servings

6medium potatoes
6 slicesbacon, reserve the bacon fat
3/4 cupyellow onion, diced
2 Tbsp.flour
3/4 cupwater
2 Tbsp.brown sugar
1 Tsp.salt
1/2 Tsp.celery seed
Dashpepper
1 Tbsp.Ground Mustard
1 sprigrosemary
1/2 cupapple cider vinegar

Saved

Steps

30 mins

1

Peel potatoes and then cut in half. Place them in a large pot, cover with water, add a pinch of salt, and boil until slightly soft. Drain and allow potatoes to cool.
2

In a large fry pan, brown bacon slices on both sides until crisp. Remove bacon and place on paper towel sheet. On medium heat, add the onions and sauté until soft in the bacon fat.
3

Add the flour and blend. Add all the remaining ingredients and bring to a slight boil for 1 minute while stirring. Turn off heat and allow to thicken. Stir a few times, season for taste, and set aside.
4

Cut cooled potatoes in half lengthwise. Cut once more lengthwise. Make slices 1/4" crosswise. Begin placing them in a large bowl.
5

Pour some of the pan gravy over the first layer. Add more slices and then more gravy as you go. Top off the bowl with crumpled bacon bits from 4 or 5 slices.
6

Refrigerate and then serve at room temperature or slightly warmed.