I’ll have to admit, traditional potato salad the way Mom made it and Therese’s version are high on my list of favorite foods. But a good German potato salad is hard to beat.
Therese made the following recipe, an update of one in her Better Homes and Garden cookbook. It was the perfect complement to a ring of cooked beef bologna that we had the other day.
Give this recipe a try. I’ll bet you will tuck it into your recipe box
German Potato Salad
4 slices bacon
½ cup chopped onion
2 tablespoons all-purpose flour
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon celery seed
Pepper, to taste
½ cup water
½ cup vinegar
6 cups cooked potatoes, unpeeled and sliced
Cook bacon until crisp; drain and crumble, reserving ¼ cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly; heat thoroughly, about 10 minutes. Trim with parsley if desired.
Yield: Serves 8 to 10.