- In:
- Posted By: Enomoto
- Comments: 0
Oktoberfest time is here! Since many of us looking for diversions that can be home based, with close family or friends....we are planning a meal with brats, pretzel buns, sauerkraut and all the fixings in celebration of Oktoberfest. I thought I'd share two variations of German Potato Salad that were handed down from my mother over the years. (Kim Enomoto, Timber Pass)
GERMAN POTATO SALAD (Type 1)
- 1/2 lb bacon
- 3/4 cup chopped onion
- 3 T. sugar
- 3 T. flour
- 1-1/2 t. salt
- 1 t.. celery seed
- 3/4 cup cider vinegar
- 1-1/2 cup water
- 6 cup sliced, cooked potatoes
- 2 hard cooked eggs, peeled and chopped
- Parsley (for garnish)
Fry bacon until crisp; drain and crumble. Saute onion in 1/3 cup bacon drippings until tender. Add flour, sugar, salt and celery seed. Stir in vinegar and water. Cook until thick. Combine with bacon, potatoes and eggs. Turn into a greased 3 quart casserole. Bake, covered at 350 degrees for 20 minutes or until heated through. Garnish with parsely.
GERMAN POTATO SALAD (Type 2)
- 5 slices bacon
- 3/4 cup chopped onion
- 2 T. flour
- 2/3 c vinegar
- 1-1/3 cup water
- 1/4 cup sugar
- 1 t. salt
- 1/8 t. pepper
- 6 cup potatoes, cooked & sliced
In a skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings. Cook onion until tender. Stir in flour; blend well. Add vinegar and water. Cook and stir until bubbly and slightly thick. Add sugar and stir until is dissolves. Crumble bacon gently; stir in bacon and potatoes. Heat through, stirring lightly, to coat potato slices. Serve warm.