German Potato Salad
2 lbs red or other waxy potatoes
1/4 lb bacon, 1/2-inch dice
1/3 cup white wine vinegar
3/4 cup onion, minced and divided
1/2 cup water
1-1/2 tsp flour
4 Tbs sugar
2 Tbs kosher salt
1/2 tsp black pepper
1 tsp celery seed
2 Tbs fresh parsley, chopped
1/2 cup radishes, sliced (optional)
Slice potatoes into 1/4-inch slices and boil in salted water just until tender. I prefer to leave the skins on, but peel if you wish. When done, drain well and return to the warm pan off the heat.
Meanwhile, fry diced bacon in a skillet until crisp and set aside. Reserve bacon fat and sauté 1/2 cup onion until tender. In a small bowl or a measuring cup, combine salt, pepper, sugar and flour. Stir in vinegar and water to form a smooth slurry. Pour slurry mixture into skillet with onions and simmer until thickened. Fold in crumbled bacon and pour the hot dressing over the warm potatoes. Add remaining 1/4 cup onion, parsley and celery seed. Stir to combine and serve. Garnish with radish slices.
1/4 lb bacon, 1/2-inch dice
1/3 cup white wine vinegar
3/4 cup onion, minced and divided
1/2 cup water
1-1/2 tsp flour
4 Tbs sugar
2 Tbs kosher salt
1/2 tsp black pepper
1 tsp celery seed
2 Tbs fresh parsley, chopped
1/2 cup radishes, sliced (optional)
Slice potatoes into 1/4-inch slices and boil in salted water just until tender. I prefer to leave the skins on, but peel if you wish. When done, drain well and return to the warm pan off the heat.
Meanwhile, fry diced bacon in a skillet until crisp and set aside. Reserve bacon fat and sauté 1/2 cup onion until tender. In a small bowl or a measuring cup, combine salt, pepper, sugar and flour. Stir in vinegar and water to form a smooth slurry. Pour slurry mixture into skillet with onions and simmer until thickened. Fold in crumbled bacon and pour the hot dressing over the warm potatoes. Add remaining 1/4 cup onion, parsley and celery seed. Stir to combine and serve. Garnish with radish slices.
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