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"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 is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon
1 large onion, chopped
2 stalks celery, chopped
2/3 C. cider vinegar
1/4 C. water
3 T. sugar
3/4 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. black pepper
6 C. boiled and peeled red-skin or yellow-flesh potatoes cut into thick slices
Directions:
Directions:
In large skillet, cook bacon until crisp. Blot with paper towels. Finely crumble the bacon and set aside. Discard all but 1 T. of bacon drippings in skillet. Add onions and celery. Saute over medium heat for 3 minutes or until onions are tender. Add flour and stir until smooth. Stir in vinegar, then stir in water until smooth. Add sugar, mustard, celery salt, pepper and reserved bacon. Remove skillet from heat. Add potatoes, then gently toss until well-coated. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I learned this from daughter-in-law, Denise Mattingly, Sierra's mother.

 

 

 

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