German Potato Salad
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This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift!
SERVINGS: 8
CATEGORY: Salads
METHOD: Other stovetop
TIME: Prep: 45 min.
Ingredients:
- 3 pounds medium red potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1-1/4 cups sugar
- 1 cup cider vinegar
- 3/4 cup water
- 3 tablespoons minced fresh parsley
Directions:
Place the potatoes in a Dutch oven or large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and rinse in cold water. Refrigerate until cooled; cut potatoes into 1/4-in. slices.
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
Reduce heat to low. Add the potatoes and bacon; stir gently. Sprinkle with parsley. Serve warm. Yield: 8 servings.