One of our favorite side dishes is Hot German potato salad. It has a great zesty, robust flavor that holds its own with a strongly flavored meat. I have made it with chicken and beef, but it went particularly well with the ring of Farmer sausage we had tonight.
This recipe is what I consider classic German potato salad. I have heard of making it with eggs and some do a creamy, rather than zesty version, but I keep going back to this recipe from my Betty Crocker cookbook.
Hot German potato salad
4 medium round red or white potatoes (1 1/3 lb)
3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tbsp. all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. celery seed
1/2 cup water
1/4 cup white vinegar
1 Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
2. In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
4. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
5. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.