Dr Andy Bob
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German Potato Salad

4 lbs

8 slices
3 T
4 t

⅔ cup
⅔ cup
½ cup
4 t
½ t
1 t

½ cup
red skin potatoes

bacon (1/2 a pack)
flour
chopped onion

apple cider vinegar
water
sugar
salt
black pepper
powdered mustard

chopped fresh parsley (flat leaf)
Picture
  • Cut the potatoes (I use a mandolin or food processor) into ¼ inch slices.  Boil in well salted water until done.  They should have a bit of snap to them or the salad will turn to mashed potatoes.
  • Fry and crumble bacon, leaving all the bacon fat in the pan.
  • Cook onion in bacon fat to desired doneness, adding flour near the end to form a roux
  • Add 2nd set and cook to medium thickness
  • Fold everything together
  • Serve any temp but I like it warm (can be reheated in the microwave)
  • Yield: 20 servings
  • Source: Epicurious reprint from House & Garden, 1957

Category:  American                                                                                                                                              Modified 1/4/13
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