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Hot German Potato Salad

Grill.Master's picture
Ingredients
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Potatoes 1 Pound
  Bacon slices 6
  Chopped onion 1 Cup (16 tbs)
  Celery 1⁄4 Cup (4 tbs)
  Caraway seed 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  All purpose flour 1 Tablespoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Brown mustard 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

In a medium saucepan combine 1 cup water and the salt.
Bring to boiling.
Add potato cubes.
Return to boiling; reduce heat.
Simmer, covered, about 10 minutes or till crisp-tender.
Drain and set aside.
In a medium skillet cook bacon till crisp.
Drain and crumble, reserving 3 tablespoons drippings.
Set bacon aside.
Add onions, celery, and caraway seed to reserved drippings.
Cook till onions are tender but not brown.
Stir in sugar and flour.
Add vinegar, 1/4 cup water, the mustard, and pepper.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in the cooked potatoes and bacon.
Cool 10 minutes.
Transfer potato salad to an 8x5 1/4-inch aluminum pan.
Cover with foil and refrigerate up to 8 hours.
Place chilled potato salad in covered pan in center of the cooking grill.
Grill 35 minutes or till heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Side Dish
Method: 
Grilling
Interest: 
Party

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Average: 4 (21 votes)

1 Comment

Gingerbread's picture
Maybe this is Pennsylvania Dutch, but not German. Omit the bacon and flour routine, reduce the vinegar to 1/2 (using cider vinegar), cut the sugar to a 1/4 teaspoon, and you would come close to warm German potato salad. Germans do not put flour into their potato salad; it has already enough starch on its own.