German Potato Salad Recipe #370617
Serve this potato salad in honor on the Munich Oktoberfest along with a red cabbage slaw, assorted German sausages and mustards, and some country rye and black bread. From an October 1988 issue of Bon Appetit in the 'Cooking for Friends" section.
1¼ hours | 25 min prep
SERVES 8
- 6 large new potatoes
- 10 slices bacon, chopped
- 1 red onion, finely chopped
- 4 teaspoons all-purpose flour
- 1 tablespoon sugar
- salt & freshly ground black pepper
- 1/2 cup cider vinegar
- 1/4 cup water
- 1/4 cup minced fresh parsley
- 1/2 teaspoon celery seed
- Steam potatoes until very tender;cool slightly,20 to 25 minutes, then peel.
- Thinly slice potatoes; transfer to large serving bowl.
- Cook bacon in large skillet over medium heat until crisp, about 10 minutes;add onion and cook 1 minute, then stir in flour and vinegar.
- Season with salt and pepper; stir 1 minute.
- Gradually mix in vinegar and water and cook until thickened, stirring frequently, about 10 minutes.
- Pour over potatoes and sprinkle with parsley and celery seed and toss to combine.
- Serve warm.
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5 stars