UNCLE JIMMY wrote:
Gosh, those brats look mighty tasty.
Is that corn in the salad?..... I'll bet that would add sweet to the salad!
No corn in the salad....it's chopped hard cooked eggs you see. I added more sugar than the recipe called for, wasn't sweet enough for me. I also deleted the celery seed since Dane said his stomach was giving him a bit of a problem lately. No sense in upsetting him, or his system.
German Potato Salad w/Hot Bacon Dressing
(adapted from multiple web-sites and tried & true experimentation)
German potato salad with a bacon and vinegar dressing. This no-mayonnaise recipe is easy to make and good for picnics. Allow the salad to sit for a bit to soak up the sauce.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
• 2 1/2 lb. waxy potatoes, about 6 medium
• 6 slices of bacon, chopped small
• 3/4 c. chopped onion, chopped
• 2 T. flour
• 2 T. sugar
• 1/2 tsp. salt, adjust according to how salty the bacon is.
• 1 tsp. celery seed
• 1/8 tsp ground black pepper
• 1/2 c. water
• 1/3 c. cider vinegar
• 3 hard cooked eggs, chopped (optional)
• 2 T. chives and/or parsley, chopped (optional)
Preparation:
Cook potatoes in their jackets 20 minutes or until barely done, drain, peel and cube. Set aside.
Cook bacon until crisp, remove from pan and set aside. Add onions to bacon drippings and cook until soft.
Sprinkle the flour over the onions and stir to form a roux (flour/fat paste for thickening sauces). Let it cook for 1 minute, then add the sugar, salt and celery seed. Add water gradually, stirring constantly so that no lumps form. Add vinegar, and bring sauce to a boil for 1-2 minutes. Add pepper. Taste and adjust seasonings.
Add potatoes and crumbled bacon to pan. Stir and heat until potatoes are heated through. Remove from heat and gently stir in chopped eggs (if using). Put potato salad in a bowl and let it marinate until lukewarm. Sprinkle chives/parsley on top to serve.