Best HOMEMADE Potato Salad Recipe?
Looking to get some ideas for upgrading our homemade (not purchased) potato salad recipe. We've added authentic bacon chips but want something more.
Forum Discussion
GERMAN HOT POTATO SALAD
Boil 5 lbs red potatoes until just done (still Firm); drain and set aside to cool. Chop & fry till crisp a pound of bacon - use slotted spoon to dip out bacon pieces & set bacon aside saving grease; fry one large onion, chopped, in bacon grease until almost brown. Add: 2 Tablespoons flour and 2 tablespoons sugar; if mixture is too thin, add equal amounts flour & sugar. Add: 3/4 teaspoon celery seed, salt and pepper to taste, 3/4 cup water, 1/2 cup white vinegar and pour into sauce. If too thin, add cornstarch. Spray glass casserole pan with pam. Layer sliced potatoes with sauce; sprinkle bacon on top. Bake one hour at 325°F.
This recipe was given to me by a coworker in 1987; she stated that it had been in her family for over 200 years, having been passed on to her mother by a grandmother who came to this country from Germany in the early 1900’S.
For a really hearty dish, I add 2 pounds of Polish Sausage and cover the dish with foil the first 1/2 hour of cooking as it tends to dry out, also it gets too browned and hard on the top. Before adding the sausage, I slice and fry it until it is lightly browned. Also, at times, I double the sauce amount just because at any given time I prefer it to be moister.
Boil 5 lbs red potatoes until just done (still Firm); drain and set aside to cool. Chop & fry till crisp a pound of bacon - use slotted spoon to dip out bacon pieces & set bacon aside saving grease; fry one large onion, chopped, in bacon grease until almost brown. Add: 2 Tablespoons flour and 2 tablespoons sugar; if mixture is too thin, add equal amounts flour & sugar. Add: 3/4 teaspoon celery seed, salt and pepper to taste, 3/4 cup water, 1/2 cup white vinegar and pour into sauce. If too thin, add cornstarch. Spray glass casserole pan with pam. Layer sliced potatoes with sauce; sprinkle bacon on top. Bake one hour at 325°F.
This recipe was given to me by a coworker in 1987; she stated that it had been in her family for over 200 years, having been passed on to her mother by a grandmother who came to this country from Germany in the early 1900’S.
For a really hearty dish, I add 2 pounds of Polish Sausage and cover the dish with foil the first 1/2 hour of cooking as it tends to dry out, also it gets too browned and hard on the top. Before adding the sausage, I slice and fry it until it is lightly browned. Also, at times, I double the sauce amount just because at any given time I prefer it to be moister.
