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Bavarian Potato Salad Bowls

Chef.at.Home's picture
Ingredients
  Potatoes 6 Medium, pared and diced
  Diced celery 1 Cup (16 tbs)
  Diced dill pickles 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Bacon slices 12 , halved
  Brown sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cider vinegar 2 Tablespoon
  Water 2 Tablespoon
Directions

1. Cook potatoes in boiling salted water in a large saucepan 10 minutes, or just until tender; drain, then shake the pan gently over low heat to dry potatoes. Stir in celery, pickles and onion; cover and keep warm.
2. Cook bacon until crisp in a medium-size skillet; remove and drain on paper toweling. Crumble bacon and add to potato mixture.
3. Pour off all drippings from pan into a cup, then measure 2 tablespoons back into pan. Stir in brown sugar, salt, pepper, vinegar and water; heat, stirring constantly, to boiling.
4. Pour over potato mixture; toss lightly until dressing is absorbed. Divide salad among 6 individual bowls or spoon into a large serving bowl.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Healthy

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