German Potato Salad
This classic warm and tangy potato salad is a perfect foil for grilled or braised sausages. Don't forget to put the mustard pot and some crusty bread on the table. And a plate of sliced tomatoes, if in season.
3 cups diced cooked red potatoes
1/2 cup chopped celery
1/4 cup chopped parsley
4 slices bacon, diced
1/2 cup chopped onion
2/3 cup water
1 tablespoon all-purpose flour
1/4 cup cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons poppy seed
- In medium bowl combine potatoes, celery and parsley.
- In large nonstick skillet cook bacon over medium heat, removing and discarding most fat as it accumulates in pan. Add onion and sauté until onion is tender but not browned, about 3 to 4 minutes.
- In small bowl combine water, flour, vinegar, sugar and seasonings; stir into skillet. Continue cooking, stirring constantly, over medium heat until mixture thickens. Remove from heat.
- Pour sauce mixture over potatoes. Toss gently to combine. Serve warm or at room temperature.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.