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Classic Hot German Potato Salad

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  Small new potatoes 2 Pound (18 Whole)
  Bacon slices 4 , cut into 1 inch pieces
  Celery stalk 1 Medium, chopped to make 1/2 cup
  Onion 1 Medium, chopped to make 1/2 cup
  All purpose flour 1 Tablespoon
  Sugar 1 Tablespoon
  Celery seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Teaspoon
  Chopped fresh parsley 1 Tablespoon

1. Pierce potatoes with fork. Place potatoes and 1/4 cup water in 2-quart casserole. Cover tightly and microwave on high 14 to 16 minutes, stirring after 6 minutes, until tender; drain. Cool about 15 minutes or until cool enough to handle. Slice potatoes and return to casserole.
2. Place bacon in 4-cup measure. Cover with paper towel and microwave on high 4 to 5 minutes or until crisp. Remove bacon with slotted spoon; reserve.
3. Stir celery and onion into bacon fat in 4-cup measure. Cover loosely and microwave on high 2 to 3 minutes or until celery is crisp-tender. Stir in flour, sugar, celery seed, salt and pepper until well mixed. Stir in 1/2 cup water, the vinegar and mustard. Cover loosely and microwave 3 to 4 minutes, stirring every minute, until mixture thickens and boils.
4. Sprinkle bacon over potatoes. Pour hot celery mixture over potatoes; stir. Cover tightly and microwave on high 4 to 5 minutes, stirring every 2 minutes, until heated through. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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