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Creamy German Potato Salad Recipe

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This recipe for Creamy German Potato Salad is from Jayme & Wyllie's Wedding Cookbook, 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:  
2-1/2 pounds new potatoes, scrubbed
few grains of salt
pinch caraway seeds
1 small onion, finely chopped
1 medium apple, chopped
2 dill pickles, finely chopped
3 tbsp wine vinegar
4 tbsp vegetable oil
1 tbsp Dijon mustard
1 tbsp sugar
2 hard boiled eggs, chopped
2-3 slices of crisp bacon, crumbled
1/2 to 3/4 cup mayonnaise
few drops commercial beef flavoring extract
juice of one garlic clove, optional
salt and pepper to taste
tomatoes, black olives and sprig of fresh dill or parsley for garnish
Directions:
Directions:
In a large saucepan, place unpeeled potatoes, salt and caraway seeds; cover with water and cook on medium-high heat for 20 to 30 minutes, or until potatoes are tender. Drain. Cool potatoes until comfortable to handle. Peel and cut into 1/4" slices (not diced). Place potatoes, while still warm, in large mixing bowl and add onion.

When potatoes are cool, add apples and pickles. In small jar shake together vinegar, oil, mustard and sugar. Pour over potato mixture and set aside for about 45 minutes so that potatoes absorb vinaigrette. Add eggs, bacon, mayonnaise and mix to blend ingredients. Season with beef extract, garlic, salt and pepper. Refrigerate (up to 6 hours) until one hour before serving. Garnish before serving at room temperature.

 

 

 

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