"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

German Potato Salad Recipe

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This recipe for German Potato Salad, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John & Betty
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 LB BACON, DICED
1 ONION, DICED
4 CUPS COOKED POTATOES (DO NOT OVERCOOK)
1/4 CUP WHITE VINEGAR
2 TO 3 T. WATER
3 T. SUGAR
1 TSP. SALT
1/8 TSP PEPPER
1 T. CHOPPED PARSLEY
1 TSP. CELERY SEED

Directions:
Directions:
IN A LARGE SKILLET BROWN BACON TILL HALF DONE,
THEN ADD ONION. DRAIN AND SAVE 1/4 CUP OF GREASE DRIPPINGS. ADD VINEGAR, WATER, AND DRY INGREDIENTS, THEN HEAT TO A GENTLE BOIL OVER LOW HEAT. ADD THE SAVED GREASE DRIPPINGS BACK INTO THE SKILLET WITH THE COOKED POTATOES. I LIKE DOING THE RECIPE WHEN THE POTATOES ARE STILL WARM TO TOUCH. YOU WANT THEM COOKED, BUT STILL A LITTLE FIRM.

Personal Notes:
Personal Notes:
THIS IS A GOOD VEGGIE DISH TO SERVE WITH THE
MARINATED CENTER CUT PORK CHOPS.

 

 

 

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