German Potato Salad
Servings: 6
Ingredients
- 2 pounds boiling potatoes scrubbed but not peeled
- 4 strips bacon
- 1 bunch scallions trimmed and cut into thin slices, including some of the green
- 1/2 cup minced celery including some leaves
- 1/2 cup cider vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1/4 teaspoon dry mustard
Instructions
- Cut the potatoes in half if they are large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, for about 10-15 minutes, until just tender. Drain.
- While the potatoes are still warm, peel and slice, or cube them, into a large serving bowl.
- In a skillet, cook the bacon until crisp. Drain. Pour out all but 2 tablespoons of bacon fat. Add scallions and celery, and cook until soft, about 2 minutes. Mix with potato pieces.
- In the same skillet, mix 1/4 cup of water with cider vinegar, sugar, salt, paprika and dry mustard. Stirring with a whisk, bring to a boil and pour over salad while the potatoes are still warm.
- Crumble bacon over the top, and serve warm.
Notes
Recipe By: New York Times
Serving Size: 6
Serving Size: 6
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