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German Potato Salad |
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Serves: 8
Print this Recipe
2 pounds russet potatoes boiled (about 5 cups)
6 slices bacon cut into 1-inch pieces
1 cup onions coarsely chopped
1 cup celery sliced
2 tablespoons flour
1 1/3 cups water
2/3 cup cider vinegar
1/4 cup sugar
2 teaspoons chicken bouillon instant or 2 chicken bouillon cubes, crushed
1/2 teaspoon celery seeds whole
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper freshly ground or to taste
2 eggs hard-cooked chopped (reserve 2 tablespoons for garnish)
Celery leaves
Peel and slice potatoes into a large bowl; set aside. In a large skillet over medium heat, fry bacon until crisp; remove bacon and drain on paper towels. Drain all but 3 tablespoons of bacon fat from skillet. Add onion and sliced celery; sauté, stirring, for 1 minute. Stir in flour, blending well with a wooden spoon; cook for 3 minutes, stirring. Add water, vinegar, sugar, bouillon, celery seed, salt and pepper; stir and cook until thickened and bubbly, about 8 minutes. Fold in potatoes, eggs and bacon; adjust seasoning. Place in bowl; serve immediately or chill. Garnish with reserved 2 tablespoons chopped egg and celery leaves.
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