Prep 30 mins
Cook 20 mins
My GM's recipe. It has the perfect balance of tanginess and sweetness. This recipe also calls for diced celery, which I prefer over celery seed. Enjoy!
- 4 large new potatoes, boiled in skin
- 2 stalks celery, chopped
- 1 small onion, diced
- 3 slices bacon, crumbled
- 2 teaspoons flour
- 1⁄4 cup cider vinegar
- 1⁄4 cup sugar
- 1⁄4 cup cold water
- 1⁄8 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Peel cooked potatoes and slice. Mix with celery and onion.
- Fry bacon until crisp, crumble, and add to vegetables.
- Add remaining ingredients to hot drippings and cook until thick.
- Pour over vegetables; toss and serve warm.
I'm sorry, but I felt that the dressing was far too thick and sweet. Perhaps less flour and sugar would help. I prefer a sauce that is more tangy and flavorful, so I added more vinegar and also a bit more salt. The flavors were very nice, but just too thick and sugary of a dressing.
Love it. Love it. Love it. Of course, I was raised in Cenral PA and my matriachal family is heavy on the Dutchie side. I made half with celery seed for my vegie-phobic sweetie, and half with all the good vegie crunch for me. We gobbled it up.
I have been making this recipe for quite a while, with the only change being that I use canned, sliced potatoes. It is the best Hot German Potato Salad recipe I heve ever found and always gets many compliments and requests for my recipe. Thanks!