I adore German potato salad – a nice, hearty side dish worthy of its share of the dinner plate. I love the tartness of the vinegar based dressing coupled with the full flavor of the fried bacon. The sugar adds just the right level of sweetness. No eggs in this one – love that too. Oh, and the fresh rosemary is amazing.
German Potato Salad
adapted from House & Garden circa 1957
Yield: Serves 8 to 10
8 slices bacon
3 tablespoons flour
4 teaspoons chopped onion
2/3 cup vinegar
2/3 cup water
1/2 cup sugar
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked diced potatoes (I boiled medium size, red-skinned whole potatoes, skin left on in cold water until boiling – boiled for 20 minutes, then drained and diced.)
1/2 cup chopped fresh parsley
Fry bacon until crisp. Remove from pan, drain and crumble.
Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, sugar, salt and spices. Cook only until mixture is of medium thickness.
Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.