Editors' Pick
Hot German Potato Salad
photo by Dine Dish
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 10 slices bacon, diced
- 1 cup sugar (or less)
- 1 cup distilled white vinegar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 1 dash cayenne pepper
- 10 large potatoes, boiled
- 1 medium onion, sliced (optional)
directions
- Dice and fry bacon.
- In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
- Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
- Add diced cooked potatoes and sliced onion (or onion powder).
- Serve hot.
Reviews
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No Rating...yet. For all you dummies (like me) out there, Step 3 is a little ambiguous, but it's VERY IMPORTANT to pour the egg mixture INTO the bacon grease, as instructed. The egg is what thickens it up, so if it doesn't cook, you get a watery potato salad. Add a little heat if you need it I'm going to try this one again to see if I can get it right. It was good anyway, watery or not, although quite a bit sweeter then I expected! A pinch of cayenne was not enough for my taste...I cound't actually taste it at all. I'm going to push it up to 1/8 tsp next time (with halfs on everything to get 6 servings instead of 12), and maybe add some paprika just for kicks. Ate this with some grilled ribeye steaks and a cold hoppy English-style ale...Yummm! I'll post a followup to let you know how it went.
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I've been using this recipe for years with only minor modifications. Cook the bacon over low to med-low heat to render as much grease as possible. While bacon is cooking, clean and prepare potatoes for boiling. I cut the potatoes in halves or thirds to make them approximately the same size for even cooking. In salted water, bring potatoes to a rapid boil for 5 to 10 minutes, cover and turn off heat. Let sit, covered to finish cooking for 20 - 30 minutes. I find cooking the potatoes this way, I avoid over cooking and lessen the mush effect of an over cooked exterior. Once bacon is VERY browned and crisp, add 1 large onion - diced and 2 Cups coarsely chopped celery. Saute until onions are just starting to become transparent. Remove from heat. Mix remaining ingredients (I use about 3/4 C sugar and about 1 1/2 C vinegar [cider vinegar offers a nice flavor as well]). Once well beaten, add to bacon pan, mixing well, return to heat, constantly stirring till thickened. Combine with sliced potatoes. Flavor improves over time, so making ahead of time is worth while. Our family likes it served warm or room temp.
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Lali, I wish your Great-Great-Grand Mother were here today so I could personally thank her for creating such a wonderful recipe! Instead I would like to thank you for your decision to share it with the world. This recipe is truly scrumptious and should be tried by everyone who reads this review. The blend of flavors in this potato salad is awsome. Very easy to prepare considering the wonderful dish you will obtain with the results. Thank you, Lali for sharing this with all of here on Recipezaar!
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Tweaks
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I made this tonight and it was good but as others said it is so very sweet and I cut the sugar in half (and I love sweets). I omitted the eggs, (I had German potato salad as a kid that my aunt made and there was no egg, I always remembered that salad it was so, so good) fI don't like to tempur them for one thing it is just a big bother if you don't get them right and my husband won't eat it if it was scrambled. I didn't have dried mustard (I will be purcasing some) so I added 2 TLBS of good yellow mustard. The onion I fried in the bacon fat with 2 stalks celery (I started the celery about 5 minutes before the onion) both until they were translucent: then add 1 TLBS of butter and 2 TLBS of flour to make a rue. At this point I added the vingar liquid to which I had added 2 tsps of celery seed. When I served the salad I had made extra bacon and cut some chives out of my garden (they are still green) and put them in bowls so we could top our salad, it was nice to have that fresh taste and crunch. I will make this again however I will add an addition tsp of salt and cut the sugar down to a 1/4 cup.
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RECIPE SUBMITTED BY
Lali8752
United States
My passions are my faith, my family, genealogy, collecting recipes, cookbooks and movies.