Friday, September 25, 2009
Zesty German Potato Salad
4 medium potatoes, unpeeled, scrubbed well and cut in half
3 to 4 slices bacon
1/2 cup chopped onion (I like using sweet onion)
1 Tbs sugar
1 tsp salt, plus additional salt for boiling the potatoes
1/4 tsp celery seed
1 Tbs flour
Cracked black pepper, preferrably freshly ground
1/2 cup cider vinegar
1/2 cup water, plus additional water for boiling the potatoes
Add enough water to a pot to cover the potato halves, but then remove the potatoes. Stir in some salt into the water, using about a half-teaspoon of salt per cup of water. Bring the salted water to a boil, then add the potatoes. Bring back to a boil, reduce heat to a simmer, cover and cook until the potatoes are just tender, about 15 to 20 minutes - don't overcook! Drain and set aside the potatoes to cool until you can handle them but they're still warm.
While the potatoes are cooking (and then cooling), fry the bacon in a large skillet until crisp, then remove the bacon onto a plate covered with paper towels to drain, leaving the bacon fat in the skillet. Saute the onion in the bacon fat until tender, then stir in the sugar, 1 tsp salt, celery seed, flour and cracked pepper to taste (I use several twists of my pepper mill directly over the skillet). Stir constantly and cook over low heat until mixture is thick and bubbly, then remove skillet from heat. Stir in 1/2 cup water and vinegar. Return skillet to stove, bring to a boil and cook 1 minute while stirring, then remove from heat. Crumble the bacon into the skillet. Carefully slice the boiled potatoes into the skillet (I make fairly thick slices), stir gently to coat the slices. Return skillet to the stove and cook over medium-high heat until hot and bubbly. Makes 6 servings.
Carolina Sauce Company