Prep 35 mins
Cook 25 mins
Taste of Home. This is for all the fake-German Potato Salat lovers in Zaar Land. Maybe there is a different standard for noodles :) Anyway, this fake-German stuff is really good. You guessed it, no mayo or pickles.
- 2 cups wide egg noodles
- 3 slices bacon
- 1⁄4 cup chopped onion
- 1 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground mustard
- 1⁄2 cup water
- 1⁄4 cup cider vinegar
- 1 cup sliced celery
- 2 tablespoons chopped fresh parsley
- Cook noodles according to package directions; drain and set aside.
- In a large skillet, cook the bacon until crisp; remove bacon and drain on paper towels; crumble and set aside.
- Reserve 1 tablespoon of drippings in the skillet; stir/saute onion in hot drippings until tender.
- Stir in sugar, flour, salt, and mustard; add water and vinegar.
- Cook and stir until thickened and bubbly, about 2-3 minutes.
- Add noodles to skillet.
- Stir in celery and parsley; heat through.
- Transfer to serving bowl; sprinkle with bacon.
In viewing the recipes, I was checking the German Salads and found this one. This is the exact recipe that I tried from Taste of Home back in the June/July 1997 issue and that's how we came up with the variations for our recipe. When I dug the old recipe out, I was surprised to see it was "word for word" the same recipe. This recipe was posted by Gordon Kremer of Sacramento California and he was a runner-up in their monthly food contest. I certainly rate Gordon's recipe with 5 stars!
i made this in honor of Judy-Jude since she had made it and reviewed it. i cheated and made it with potato gnocchi instead of the noodles, using 1 pound of gnocchi. this made it a noodle-potato salad and it was terrific. i did use 1/2 of the celery and a little more bacon and dehydrated onion,(cause i hate to chop onions,) very good recipe. Forgot the stars, edited 6/19/13.
What a tasty and unusual salad/dish. Great for when you feel like cooking something that is different from the usual starchy side dishes. Will definitely be making again. Made and reveiwed this dish for the Cookathon in Judy-Jude's honor.