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German Yukon Potato Salad

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Ingredients
  Potatoes 3 Pound (Russet / Yukon Gold)
  Thick cut bacon slices 6
  Chopped onions 1 1⁄2 Cup (24 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Cider vinegar 3⁄4 Cup (12 tbs)
  Sugar 3 Tablespoon
  Salt To Taste
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Freshly ground pepper To Taste
Directions

In a large pot cover the potatoes with water.
Bring to a boil and cook over medium heat for 20 to 25 minutes, or until tender; drain.
Peel and cut lengthwise in half, then crosswise into 1/4-inch-thick slices.
Put the potatoes into a 3-quart baking dish.
Set aside.
Preheat the oven to 350°F.
In a large heavy skillet, cook the bacon over medium heat until crisp.
Drain the bacon, let cool, then crumble.
Discard all but 3 tablespoons of the drippings.
Add the onions to the skillet and cook over medium heat, stirring, for 4 minutes, or until soltened.
Whisk in the flour.
Gradually add the water, whisking until smooth.
Stir in the vinegar and sugar.
When bubbling and thick, remove from the heat and pour over the potatoes.
Add the bacon and parsley, season with salt and pepper, and gently mix.
Cover the casserole and bake for 30 minutes.
Uncover and bake for 15 minutes longer, or until the edges are golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Potato

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