German Potato Salad

Since it doesn’t go in the oven, I don’t think it counts as a Learning 2 Bake post. My grandmother used to make it so it seemed an obvious choice for an Octoberfest potluck.

My mom’s recipe is in the family cookbook and I found one that sounded good on the Internet, so I combined them.

From: Mom

5 medium potatoes
Boil, dice, salt & pepper to taste. Set aside.

5 or 6 thick slices of bacon, cubed
1 medium onion, diced
Fry. When done, add 1 cup water into the same pan.

2 Tbls vinegar
½ cup sugar
1 Tbl flour
Mix together then add to bacon/onion/water mixture.

Cook a little – pour over warm potatoes (in a glass or stainless baking dish) – cover and keep warm – make ahead as flavor draws through.

From: Food Network

2lbs potatoes (Yukon Gold)
1/2lb thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 Tbl Dijon mustard
1 tsp salt
2 Tbl minced chives (garnish)

The weights, mustard, and garnish attracted me to the Food Network version. What I ended up doing:

Cube then boil 2lbs new potatoes.
Fry 1/2lb thick cut bacon and 3/4 cup finely chopped onion – including the onion part of some green onions; chopped stems being the garnish.
Combine 1/3 cup cider vinegar, 1/3 cup sugar, 1 Tbl flour, and 1 Tbl Dijon mustard. Add to bacon/onion mixture. Bring to a boil (to activate the flour-as-thickener). Salt & pepper to taste.
Put potatoes in serving dish, pour mixture over it, add the chopped green onions as a garnish.

Overall, it worked. However, frying the bacon should be done before adding the finely chopped onion; the bacon wasn’t quite crispy and the onions were well toasted.

The family recipe has been updated.

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