German Potato Salad

Cook about 2 pounds of small red potatoes. Don't overcook them - they'll crumble into a mess later if you do. Slice them neatly, about 1/4 inch thick. Some people like to cut them in cubes instead of slices. Set aside

Slowly cook 4 slices of bacon to render out the fat. Remove bacon, crumble it, and set it aside.

Chop about 1/4 cup parsley. Set aside.

In the bacon grease, sweat 1-2 T of chopped onion. Add about 1 1/2 T of flour, and cook for a minute or 2. (Don't let the onion or flour actually brown).

Stir in:
1/3 cup vinegar (I like apple cider, but white will do)
1/3 cup water
1/4 cup sugar
1-2 tsp salt (taste it!)
1/4 tsp pepper
1/2 tsp Coleman's dry mustard
1/2 tsp celery seed
1/2 tsp crumbled rosemary leaves

Cook until lightly thickened.

Pour the dressing over the potatoes, toss in bacon and parsley. Toss gently - you don't want to break up the potatoes too much.


I haven't made it in a while, so I don't have a picture. Sorry.

Boy that sounds good SS.

Yumm - I think this is either exactly or close to my Aunt Jean's recipe, which has become lost over time. I have not had hers since I was a Kid, I seem to remember Celery finely chipped and a little soft too.

I'm glad you mentioned celery. I don't use it, but I do add celery seed, and I seem to have missed it. I'll go back and edit now.