Directions: |
Directions:Peel skins off boiled, cooled potatoes, set aside. Make sure the onions and celery are sliced ahead of assembling potato salad. Be sure to use a deep skillet. Fry bacon in skillet until crisp, remove from skillet with slotted spoon and place on paper towels. Add water to bacon grease in skillet with cider vinegar, ˝ teaspoon sugar with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring this mixture to a boil. Taste the vinegar mixture to check if it’s too tart. If too tart, add a little more water and/or sugar to level out. You want a sauce that is a little tart with a hint of sweetness. Mix the corn starch with a little water until smooth; add to boiling vinegar solution, stirring constantly until mixture smooth and thickens. This mixture should be the thickness of smooth gravy. If too thick, add more water to thin out.
Assembly directions:
Use a 2 quart casserole or 9 x 12 oven proof glass baking pan. Start by cutting potatoes in half length-wise and then slice potatoes as the first layer, potatoes should be around 3/8” thick. Sprinkle a hand full of celery over potatoes and another hand full of onions, sprinkle lightly with salt and a little of the bacon bits. Repeat next layer of potatoes, celery, onions, salt and bacon bits continuing until all ingredients are used up. Reserve some of the bacon. Pour the thickened vinegar mixture into a large measuring cup and pour over and through the potatoes, celery and onions. You want enough sauce so that the sauce reaches at least 1/2 to 3/4 of the way up the side of the casserole. The sauce does not need to cover over the potatoes completely. Sprinkle the balance of the bacon over the top of the casserole. |
This recipe for German Potato Salad - Grandma Forrey’s is from