Post by JJ Judkins on Nov 2, 2012 23:15:27 GMT -6
German Potato Salad
German potato salad is made with a vinaigrette and served warm—though
we find cold German potato salad to be just as good. The vinaigrette is
usually made sauce-like by cooking it with potato starch, corn starch,
or flour.
If you are not familiar with German potato salad, give it a try.
This traditional potato salad is made with sliced potatoes and plenty of
bacon mixed with the potato slices. It is a very good version of the
original.
Ingredients
1 pound new red potatoes
6 slices bacon
2 tablespoons butter
1 tablespoon corn starch
3 tablespoons granulated sugar
1/2 cup water
1/3 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
Directions
1. Cook the potatoes in salted water until they are tender but still
firm. Cool them in cold water. Thinly slice the potatoes and set them
aside.
2. Cook over the bacon over medium heat until evenly brown. Let the
bacon cool on paper towels to absorb the grease. Pour the grease from
the skillet. With kitchen shears, cut the bacon into 1/4-inch pieces and
set aside.
3. Melt the butter in the skillet. Add the corn starch, sugar, water and
vinegar to skillet and cook over medium heat until dressing is thick.
4. Add the potatoes, bacon, and green onions to the skillet and stir to
coat. Cook until just warmed through.
Baker's note: Traditionally, German potato salad is served warm. We like
this German potato salad just as much chilled
German potato salad is made with a vinaigrette and served warm—though
we find cold German potato salad to be just as good. The vinaigrette is
usually made sauce-like by cooking it with potato starch, corn starch,
or flour.
If you are not familiar with German potato salad, give it a try.
This traditional potato salad is made with sliced potatoes and plenty of
bacon mixed with the potato slices. It is a very good version of the
original.
Ingredients
1 pound new red potatoes
6 slices bacon
2 tablespoons butter
1 tablespoon corn starch
3 tablespoons granulated sugar
1/2 cup water
1/3 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste
Directions
1. Cook the potatoes in salted water until they are tender but still
firm. Cool them in cold water. Thinly slice the potatoes and set them
aside.
2. Cook over the bacon over medium heat until evenly brown. Let the
bacon cool on paper towels to absorb the grease. Pour the grease from
the skillet. With kitchen shears, cut the bacon into 1/4-inch pieces and
set aside.
3. Melt the butter in the skillet. Add the corn starch, sugar, water and
vinegar to skillet and cook over medium heat until dressing is thick.
4. Add the potatoes, bacon, and green onions to the skillet and stir to
coat. Cook until just warmed through.
Baker's note: Traditionally, German potato salad is served warm. We like
this German potato salad just as much chilled