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German Potato Salad

German Potato Salad
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!
8 ServingsPrep: 30 min. + cooling Cook: 20 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 potatoes in a Dutch oven; cover with water. Bring to a boil.
  • Reduce heat; cover and simmer for 25-30 minutes or until tender.
  • Drain and cool.
  • In a large skillet, cook bacon over medium heat until crisp; using a
  • slotted spoon, remove to paper towels. Drain, reserving 4
  • tablespoons drippings. In the drippings, saute 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.
  • Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the
  • skillet; cook and stir gently over low heat until heated through.
© Taste of Home 2013

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German Potato Salad (continued)

Directions (continued)

  • Sprinkle with parsley. Serve warm.
  • Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 349 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 706 mg sodium, 65 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2013