"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

German Potato Salad Recipe

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This recipe for German Potato Salad, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1˝ lb. red (russet) potatoes, unpeeled
8 slices of bacon
1 yellow onion
1 cup mayonnaise
˝ cup cider vinegar
˝ cup heavy cream (or half n half)
1 tsp sugar
2 tsp Dijon mustard
salt and pepper to taste

Directions:
Directions:
Boil potatoes in water until tender (approximately 25 minutes). Drain and place in a bowl. Gently cut into bite-size pieces. Fry bacon until crisp. Remove bacon from pan and reserve the drippings. Add onions to bacon drippings and sauté for five minutes, then add all the remaining ingredients and stir until well blended. Do not boil. Pour over the potatoes and fold in the crumbled bacon. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is great served with Veal Schnitzel, barbecued meats, or Venison Sausage sauted in beer.

 

 

 

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