Best HOMEMADE Potato Salad Recipe?

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.

Why Don't You try some German Hot Potato Salad? Recipe follows.

Ingredients

2 1/2 lb. waxy potatoes, about 6 medium
3 oz. of "Bauchspeck" or 6 slices of bacon, chopped small
3/4 c. chopped onion, chopped
2 T. flour, either all purpose or brown rice flour
1 T. sugar or 1 T. honey
1/2 tsp. salt, adjust according to how salty the bacon is.
1 tsp. celery seed
1/8 tsp ground black pepper
1 c. water
1/3 c. white vinegar
2 T. chives, chopped (optional)
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Preparation
Cook potatoes in their jackets 20 minutes or until barely done, drain, peel and cube. Set aside.
Cook bacon or "Speck" until crisp, remove from pan and set aside. Add onions to bacon drippings and cook until soft and beginning to brown.
Sprinkle the flour over the onions and stir to form a roux.
Let it cook for 1 minute, then add the sweetener, salt and celery seed. Add water gradually, stirring constantly so that no lumps form. Add vinegar, and bring sauce to a boil for 1-2 minutes. Add pepper. Taste and adjust seasonings.

Add potatoes and crumbled bacon to pan. Stir and heat until potatoes are heated through. Put potato salad in a bowl and let it marinate until lukewarm. Sprinkle chives on top to serve. It is absolutely delicious.

Wishbone51 wrote:
This is my favorite potato salad recipe of all time:

http://simplygloria.com/creamy-potato-salad-with-bacon/

It's a red potato salad with dill and a pound of bacon. It doesn't have mustard or pickles, which makes potato salads all taste the same. I always get requests for this for family get togethers.

I just printed this one out - how interesting to beat the yolks with the mayo. It sounds absolutely wonderful. Thanks for sharing! Can't wait to try it.

galtgirl

That's what we also do, except we add both chopped sweet and dill pickles.

galtgirl wrote:
It doesn't have any fancy or weird ingredients; it's just good ole deli potato salad.

Ditto!

I have been making potato salad for 40 years, always the same, and I've been told on many occasions that it is the best potato salad ever. Here is the recipe:

Boil scrubbed potatoes (Yukon gold, red or just plain old russet) in salted water until tender. Cool, then put in the refrigerator until cold (important or you will have mashed potato salad) and then remove the skin. Dice potatoes.
Hard boil one egg for each potato unless the potatoes are small, then 1 for every two potatoes. Cool, peel and chop the eggs. Add to the potatoes.
Dice one small onion and add to the mixture.
Add sweet pickle relish...amount to your liking. I put in about 1/3 cup for 8 potatoes.
Mix Best Foods (or Hellmans) mayonnaise (I use about a cup depending on how much salad I have...don't overdo it, but everything should stick together) with a squirt of mustard of your choice. Mix together with the potatoes, eggs, onions and relish. Add salt, pepper and celery seed to your desired taste. Mix well.
Cover and let sit overnight in the refrigerator. If too dry, add a bit more mayonnaise before serving.
It doesn't have any fancy or weird ingredients; it's just good ole deli potato salad.

I use new or red potatoes, boil, then peel. Chop up while warm, add chopped hard boiled eggs (preferbly warm ones), chopped onion, chopped sweet pickle (I only use one), a little sweet pickle juice, about a Tbsp of mustard, salt, pepper, garlic salt, and celery seed. Then add Miracle Whip until it is very moist. My family loves this served warm.

Wishbone51 wrote:
This is my favorite potato salad recipe of all time:

http://simplygloria.com/creamy-potato-salad-with-bacon/

It's a red potato salad with dill and a pound of bacon. It doesn't have mustard or pickles, which makes potato salads all taste the same. I always get requests for this for family get togethers.

This looks delicious. I will try it!

While I've tried a number of recipes, and generally "adjust" what ever one I'm using with spice & vegetable additions, I have found the one on the Hellmann's (Best Foods in the West) Mayonnaise jar beats most of them, at least as a starting point. Hellmann's Original Recipe

I do like to use Yukon Gold potatoes when I can get them, red if I can't, and always add extra hard boiled eggs & some honey mustard. No pickles, although sometimes I add sweet pickle juice.

I find the addition of sliced green onions to the usual salad using unpeeled red potatoes adds some nice color.