Baked German Potato Salad: The Best Baked German Potato Salad Recipe from Cook'n

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	Baked German Potato Salad

Serves: 6

Print this Recipe

   2 pounds russet potatoes cooked
   1 pound sausages garlic, or smoked link sausage, cut into 1-inch pieces
   2 tablespoons butter or margarine
   1/2 cup onions minced
   2 tablespoons flour
   2 tablespoons brown sugar
   1 teaspoon salt
   1 teaspoon dry mustard
   1 cup water
   1/3 cup cider vinegar
   Few drops of hot pepper sauce
   1 cup celery thinly sliced
   1 cup green bell peppers thinly sliced
   1/3 cup pimiento diced
   2 tablespoons parsley minced fresh
   1/2 pound jarlsburg cheese sliced, cut into strips

Peel cooled potatoes and dice; place in a large bowl. Brown sausage in butter or margarine in a skillet; remove with a slotted spoon to bowl with potatoes. Sauté onion in the same skillet until limp. Combine flour, brown sugar, salt and dry mustard and stir into drippings; continue to stir and cook for 3 minutes. Add water, vinegar and hot pepper sauce. Stir and cook until sauce thickens. Add celery, green pepper and pimiento; cook for 1 minute. Stir in parsley. Pour over potatoes and sausage; gently mix together. Spoon half of the mixture into a shallow greased 11 x 7-inch baking dish. Layer with half of the cheese; repeat layers. Bake in a preheated 350° F oven for 15 minutes or until cheese is barely melted. Serve warm.

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