German potato Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5# med potatoes peeled and cut in 1/3 length pieces ( no .agree than 2 inch chunks so they boil evenly)
Sauce:
1# bacon
4 cups yellow onions Chopped into 3/4 inch pieces.
1 1/2 cups sugar
3/4 cup Apple cider vinegar (Braggs with the Mother is best)
1 Tbs salt
|
|
Directions: |
Directions:Best prepared the night before:
1. Boil potatoes till about 3/4 done. When done boiling, run cold water over them to stop the cooking so they don’t turn to mush later. They will finish cooking when you bake them. When done boiling them and they have cooled, slice them in 1/8 inch slices and set aside in a large mixing bowl for later.
2. Chop bacon into 3/4 inch pieces. Fry till most of fat is rendered out and pieces are starting to crisp up. “ Wir werden keinen schlappen Speck haben”
3. If it normal fatty bacon. Skim off about 2/3 of a cup of the fat and keep in case you need a little more later.
4. Add the onions and sauté them until soft.
5. Add the sugar and melt into the bacon onion fat mixture. Keep stirring and slowly carmelize the sugar without burning it. It will turn a beautiful deep brown caramel color.
5. Lastly add the vinegar and cook the mixture till it starts to thicken again like it was before adding the vinegar.
6. You can then gently pour this mixture over the potatoes and carefully stir this in without braking up to many of your potatoes. This is another reason you do not want to overcook your potatoes.
7. Pour into a 9x13 baking dish and either put in fridge for the next day to bake, or put in an 350 degree oven and cook for about GUESS 45 minutes. Nail the time down next time
|
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for German potato Salad is from