German Potato Salad for a Crowd

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Book Description

Nothing beats the aromas and flavors of a well-blended casserole bubbling away in the oven, or a specialty pie, or baked bread. The authors cover everything from snacks and appetizers to scrumptious desserts.

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Offerings from the Oven: A Collection of Recipes for Every Occasion

Authors: Wendy Louise with Mary Ann Koopmann

Date: January 2006

ISBN: 1932783911

Publisher: Champion Press

Paperback

ORDER/INFO

German Potato Salad for a Crowd
Recipe from: Offerings from the Oven
by Wendy Louise with Mary Ann Koopmann
Cookbook Heaven at Recipelink.com

Makes 20 to 25 servings

8 pounds red potatoes, scrubbed but not peeled
1 pound bacon, diced
3 tablespoons flour
1/2 cup sugar
1 tablespoon salt
1/2 cup vinegar
1 medium onion, diced
2 1/4 cups water
Minced parsley (optional)

Cook potatoes in jackets (their peels) until tender; cool and peel.
Dice bacon and fry over low heat until crisp. Drain, retaining fat; and dry bacon on paper toweling.
Mix flour with 1/4 cup bacon fat, add sugar and salt, and stir well over low heat. Slowly add vinegar and 2 1/4 cups water. Cook, stirring until mixture starts to thicken; add onion.
Slice the potatoes; combine with sauce and 1/2 of the crisp bacon. Sprinkle remainder of bacon on top. Minced parsley may also be added. Serve warm.

A Conversation with the Cook... “Potato salad is best made from potatoes cooked in their jackets. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an excessive amount of dressing or become mushy.”

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