Wednesday, August 8, 2012


I can hardly believe this is my first experience with German
potato salad ...  being of German decent and all.  It was a good tasting
experience even though I had some initial doubts as to whether
I would like it.  For instance, I love American or Canadian potato salad
so I had to make sure that my expectations for this dish was not
anything like that.  Even though there are similar ingredients
I would not class it as a salad at all but rather a vegetable or
side dish.  And it is served warm.

After reading the recipe and noting the ingredients, a
person can make a reasonable assumption as
to the rating in terms of personal preference.

The dressing for the potatoes in this recipe calls for onions,
celery, a pickle, vinegar, water and bacon.
There is a lot of zip in this tasty combination!

It pairs well with pork or with ham and red cabbage.
Sounds like real German 'Speise'.

I had mine with broccoli and a 'klops' or ground beef pattie.


6 medium new potatoes

In a saucepan, cook potatoes until just tender.
Drain, peel and cut into cubes.  Keep warm.

6 slices bacon
½ cup chopped onion
½ cup chopped celery
1 medium dill pickle or 2 small, chopped
1 tbsp. flour
1/3 cup water
1/3 cup vinegar
½ tsp. sugar
½ tsp. salt
¼ tsp. dry mustard

Cut bacon slices  into ½-inch pieces.  Fry until crisp.  Remove with
slotted spoon and place on paper towel to drain.
Reserve 2 tbsp. bacon drippings; discard remainder.
In reserved drippings, saute onion, celery and pickle.
Stir in flour.  Add remaining ingredients and cook on medium heat
until smooth and thickened.  Add bacon.
Pour over warm potatoes; stir gently to coat.

chopped fresh parsley

Garnish with paprika and parsley.
Serve warm.
Yield: 6 servings

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