The weather was so perfect for Mother’s Day. I spent time with my flowers and cleaned and replenished the oriole feeders. I hear they are in town but not at my feeders yet. I hope our neighborhood orioles made it through the winter and are on their way.
I haven’t made German potato salad for a long time. It’s one of those dishes I don’t make very often, but we enjoy it when I do! I like to use small, round, red potatoes and boil them whole. You can either peel them or not. This recipe comes from my faithful Betty Crocker cookbook, one that I have relied on many times during my married life!
Hot German Potato Salad:
4 medium round red potatoes or more small ones
(about 1 1/3 lbs)
3 slices bacon, cut into 1-inch pieces
1/2 cup chopped onion
1 Tbsp all-purpose flour
1 Tbsp sugar
1/2 tsp salt
1/4 tsp celery seed
Dash of pepper
1/2 cup water
1/4 cup white or cider vinegar
Place potatoes in 3-quart saucepan with enough water just to cover. Cover and heat to boiling, reduce heat to low. Cook over low heat, covered, until just fork tender, about 20-30 minutes depending on the size of your potatoes. Drain and let cool enough to handle; peel if desired and slice into 1/4 inch slices.
Cook bacon over medium heat until crisp; remove bacon (save drippings) drain on paper towels, save. 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 bubbly. Remove from heat. Stir water and vinegar into onion mixture, heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon, heat, stirring gently to coat potato slices until hot and bubbly. Serve warm.