Hot German Potato Salad for Two Recipe

5 1 1
Hot German Potato Salad for Two Recipe
Hot German Potato Salad for Two Recipe photo by Taste of Home
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Hot German Potato Salad for Two Recipe

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5 1 1
Publisher Photo
Jennie Voigt of Marathon, Wisconsin deliciously downsizes a favorite picnic salad for this quick-to-fix dish.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 2 medium red potatoes, halved
  • 2 bacon strips, diced
  • 1/3 cup chopped onion
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • Dash pepper
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar

Directions

Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm. Yield: 2 servings.
Originally published as Hot German Potato Salad in Cooking for 2 Summer 2006, p46

Nutritional Facts

1 cup: 245 calories, 13g fat (5g saturated fat), 15mg cholesterol, 469mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

  • 2 medium red potatoes, halved
  • 2 bacon strips, diced
  • 1/3 cup chopped onion
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon celery seed
  • Dash pepper
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  1. Place the potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and rinse in cold water. Cut potatoes into 1/4-in. slices; set aside.
  2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 2 teaspoons drippings.
  3. In the drippings, saute the onion until tender. Stir in the flour, salt, celery seed and pepper until blended. Gradually add water, vinegar and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the potatoes and bacon; stir gently. Serve warm. Yield: 2 servings.
Originally published as Hot German Potato Salad in Cooking for 2 Summer 2006, p46

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lovebugmama User ID: 6730872 137415
Reviewed Feb. 28, 2013

"off the wall will do again"

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