clickinmyheels

Let me tell you about this potato salad . . . It’s not your ordinary potato salad. It’s not your grab from the deli  kind of potato salad. This salad has a great blend of the perfect flavors and goes well with any dish. My friend was so gracious to share this potato salad with me after I oohed and ahhed about it at an Oktoberfest party. It was a family recipe and I am honored to share it with you. Of course, I changed it just a bit, but not much. The important things remain the same, I just amped up the dressing proportion a bit and swapped out a few items. Am I the only one that just can’t follow a recipe exactly? I’ve never been able to just read and follow the rules when it comes to recipes. I have to change things up a bit or make adjustments with the ingredients, or lack there of in order to make it work. Maybe this is why I don’t bake a lot and why sometimes my baking does not turn out 🙂 I’ve admitted to my many, many attempts at making biscuits and rolls from scratch! Flop! One thing is for sure, this kartoffelsalat recipe is one I hope is passed down in our family for years and years.

Warm German Potato Salad

Ingredients:

3-5 lbs potatoes. Red are ideal

12 slices of bacon- chopped or crumbled

1 medium onion – diced

3 stalks of celery – diced

1 1/2 C Mayonaise

1 1/2 teas sugar

1 1/2 TBS dijon or honey dijon mustard

1/2 C white wine or red wine vinegar

1 teas Kosher salt

1/2 teas ground black pepper

 

Saute onions and bacon in skillet until bacon is cooked crisp. Do not drain.

Combine mayonaise, mustard, sugar, vinegar, salt and pepper for dressing.

Add in celery, bacon, and bacon drippings. I could just eat this by the spoonful!

Gently rinse potatoes but do not peel them. Boil them for 15-20 minutes, until tender.

Drain potatoes and cut them into quarters.

Combine the cut potatoes with the dressing and stir to coat all the potatoes.

Pour this into a greased oven safe 9 x 13 dish.

Cover with foil and Bake at 350° F for 45 minutes. Serve warm.

Yum!

Enjoy!