Saturday, April 18, 2015


I love German potato salad so when I found this recipe from an old 1994 TOH magazine I knew it was a keeper. It is perfect for picnics, pitch-in meals, etc as there is no mayo and it serves 14-16 persons.

1/2 lb sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar (now that I am diabetic I use Splenda)
2 tbsp all-purpose flour (because of my diabetes I now use white whole-wheat)
1 tsp salt
3/4 tsp ground mustard
1 cup cider vinegar
1/2 cup water
5 lb small red potatoes, unpeeled, cooked and sliced
2 medium carrots, shredded
2 tbsp minced fresh parsley
Additional salt if needed

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.
In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened.
In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt if desired; garnish with bacon. Best served warm. Refrigerate leftovers. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.