Hot German Potato Salad Recipe

Name: Hot German Potato Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 lb Russet Potato (3 pounds starchy potatoes); 3 pieces Egg (3 eggs); 6 slices Bacon (6 slices bacon); 1 piece Yellow Onion (1 large onion); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 tsp Celery seed (1 teaspoon celery seed); ½ tsp Mustard Seeds (½ teaspoon mustard seed); ¼ tsp Black Pepper (¼ teaspoon ground black pepper); 2 tsp Kosher Salt (2 teaspoons Morton Coarse Kosher Salt); ½ cup White Vinegar (½ cup distilled vinegar); 1 cup Water (1 cup water or chicken broth); 2 tsp Granulated Sugar (2 teaspoons sugar); 1 tsp Paprika (1 teaspoon paprika (for garnish)); 3 tbsp Parsley (3 tablespoons fresh parsley or chives or scallion tops (for garnish))

Hot German Potato Salad Recipe - Dinner,Lunch,Salad,Side Dish,Vegetable (American)

30 minAmerican

Servings8

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Dairy Free

Steps

1Cook. Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart (1.9 l) pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them, drain them in a colander, and set them aside.
2Cook the bacon in a skillet over a medium heat or under the broiler until it is crisp. Crumble it and set it aside. Discard all but about 3 tablespoons of the fat.
3Coarsely chop the onion, then sauté it in the drippings over medium heat until they are translucent. While they are cooking, peel the eggs and slice them, perhaps ⅛ inch (3.2 mm) thick, and slice the potatoes about ⅛ inch (3.2 mm) thick. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Just keep things bite sized. Set them aside for a few minutes. When the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook and stir for about 3 minutes. Add the vinegar, water or broth, and sugar, and stir until it begins to thicken. Add the bacon, eggs, and potatoes. Stir gently to coat everything with the sauce, trying not to break the potatoes and egg yolks too much.
4Serve. Garnish with the greens and a sprinkle of paprika for color. Serve warm.