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Hot German-Style Potato Salad

Fondue.Chef's picture
Ingredients
  Bacon 1⁄4 Pound, diced
  Thinly sliced celery 3⁄4 Cup (12 tbs)
  Sliced green onion/Chopped onion 1⁄2 Cup (8 tbs)
  Flour 1 1⁄2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Prepared mustard 1 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Pepper 1 Dash
  Sliced cooked potatoes 4 Cup (64 tbs)
  Finely chopped parsley 2 Tablespoon
Directions

Brown bacon in blazer pan of chafing dish over direct high flame.
Remove bacon from drippings, drain and save.
Add celery and onion to drippings; cook until onion is limp.
Stir in next 8 ingredients.
Cook until thickened, stirring constantly.
Fold in potatoes, parsley, and bacon.
Cover and heat.
Place blazer pan in water jacket to keep food hot while serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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