Recipe by TFPowers
Top Review by zeldaz51
My husband grew up in a Volga-Deutsch family and his grandmother's German potato salad was a treat. He likes this recipe better and gave it five stars. The only change was I used dill pickle relish instead of chopping the pickles, and we omitted the eggs, as his family did not use them. I like it because it is not so overwhelmingly sweet and sour as other versions are, you get full flavor without getting overwhelmed in vinegar or sugar. We're having it with grilled hot dogs tonight.
I did scale it down to four servings, as there are only the two of us, and I have to say the portions are very large by our standards. Our four servings would easily serve six, maybe even eight if a lot of other dishes are served.
There is celery seed mentioned in the instructions, but it does not appear in the ingredient list. I notified the contributor of this, so there may be a correction coming up, or not. In any case, add celery seed to taste, or omit it if you don't have it and just use more fresh celery.
- 3 lbs large boiling potatoes
- 1⁄2 lb bacon
- 1 cup finely chopped onion
- 1 cup thinly sliced celery
- 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon dijon-style mustard
- 6 tablespoons cider vinegar
- 3 hard-boiled eggs
- 1⁄3 cup chopped dill pickle
- 1⁄2 cup thinly sliced scallion top
Directions See How It's Made
- Quarter potatoes length wise anc cut them crosswise into 1/2 inches pieces. Boil potatoes until tender about 10-15 minute Cook bacon until crispy, drain. Reserve the drippings.
- Put drippings in skillet add the onion and celery, cook the mixture over low heat stirring until the onion is softened. add the sugar, flour and celery seeds cooking form about 30 seconds. Stir in the mustar, vinegar and 1/2 cup water, bring mixture to a boil. and then simmer for 2 minute or until thick. Season the dresing with salt and pepper, pour over the potatoes and stir in the eggs, pickles, bacon, and scallion greens. Serve warm.