Warm German Potato Salad
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
680 g
New Potatoes450 g
Bacon1 medium
Onion (coarsely chopped)1 stalk
Celery (chopped)1 tsp
All-Purpose Flour1 tsp
Sugar1 tsp
Salt1 tsp
Pepper1 cup
Water1 cup
Cider VinegarDirections:
1
Scrub potatoes and cook in boiling salted water until tender
2
Drain and, while hot, skin and cut into 1/4-inch slices
3
You should have about 4 cups
4
Set aside
5
Place bacon in a skillet and fry until almost crisp
6
Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan
7
Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned
8
Add vinegar and water and cook until mixture is slightly thickened
9
Add back the bacon, onion, and celery
10
Pour hot dressing over potatoes; stir gently to blend
11
The potatoes should look glossy
12
Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top
13
Serve warm
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results