A classic German Potato Salad.
I remember tasting German Potato Salad for the first time in a German restaurant in New Ulm, Minn. My sister and her husband lived there for many years and I loved visiting them in that charming town located in a beautiful setting.
In the nine-plus years I have been writing this column, I have featured three different potato salad recipes, but never this classic salad recipe.
My sister shared a recipe that was given to her by her pastor. I also did some research, and found various ways the salad is enhanced with unique flavors. Bacon, vinegar, sugar, and onions are always on the ingredient list. You can also tweak the recipe by adding more vinegar, sugar, or seasonings to get the right flavor balance.
GERMAN POTATO SALAD
8 cups cooked, peeled and sliced red potatoes
Salt/pepper to taste
1 teaspoon celery salt
1/2 pound bacon
1/2 cup chopped onions
1/2 cup cider vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon cornstarch dissolved in 1/4 cup water
Cook the red potatoes in salted water. Cool slightly and peel and slice while still warm. Place sliced potatoes in a large bowl.
Sprinkle on salt, pepper, and celery salt. Set aside.
Cut the bacon into small pieces and place in a sautée pan. Fry the bacon until crisp. Remove bacon and set aside.
Into the bacon grease, add the onions, cider vinegar, water, and sugar. Cook until the onions are tender.
Add the dissolved cornstarch and stir until dressing has thickened.
Pour hot dressing over potatoes and toss.