When most people think of potato salad, they think of summer picnics and I do, too. But right on the heels of picnic memories is my grandmother’s (and mother’s) warm German potato salad—studded with bacon and laced with vinegar (no mayonnaise in this one). It’s served as a comforting side dish providing yet another tasty way to serve potatoes to your family. My mouth starts to water just thinking about it! The recipe is from my mother and serves four.
6 medium potatoes
6 slices of bacon
3/4 cup onion, chopped
3 tbsp. flour
2 tbsp. sugar
1 1/2 tsp. salt
1 tsp. celery seeds
1/4 tsp. pepper
1 cup water
3/4 cup vinegar
1. Wash potatoes and place them, covered in water, in a cooking pot and bring to a boil. Simmer until tender. Drain and set aside.
2. Once cool enough to handle, peel and slice the potatoes to 1/4-inch thick slices and set aside.
3. Fry bacon slices slowly. Once cooked, lift them from the pan and drain them on a paper towel, leaving the bacon fat in the pan. Crumble once cooled.
4. Sauté the onion in the bacon fat until golden brown.
5. In a small bowl, combine the water and vinegar and set aside.
6. In another small bowl, combine flour, sugar, salt, pepper and celery seeds. Sprinkle the flour mixture over the onions and pour the vinegar mixture into the pan as well.
7. Cook, stirring, until smooth and bubbly. Bring it to a boil, and boil 1 minute or until thick. Carefully stir in crumbled bacon and potatoes. Heat through for 5 minutes and serve.
From the blog Thy Hand Hath Provided, written by “Jane”. This recipe and many others can be found in Jane’s cookbook by the same name. Find ordering information on her website at www.thyhandhathprovided.com/p/the-cookbook.html.
