German Potato Salad - Making the Tangy Hot Dish
- 4 idaho potatoes, 1 inch cubes
- 1 cup onions, minced
- 1 cup celery, minced
- 6 slices bacon
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour
- 1 1/2 cups apple cider vinegar
Place six pieces of bacon in a frying pan, and cook until they are browned on both sides. Remove bacon onto a plate covered with a paper towel, and add your onions and celery to the bacon grease.
Peel, cube and place potatoes in pan. Cover with water, bring to a boil, reduce heat to simmer, cover and let simmer for 20 minutes. When they are ready, you will be able to poke a fork into them easily.
The photos are listed in sequence. The onion and celery are browned in the pan for the same length of time it takes to boil your potatoes. The vinegar, flour mix, salt and pepper are added to the browned bits to make a gravy. The flour mixture is supposed to be added to the browned bits and then, the vinegar and water is added to make the gravy. I added my flour, sugar, salt and pepper mix to the onions and celery, added the vinegar and water, and realized that it wasn't going to thicken up. So, I ended up making a slurry to add to the onion/celery water. The slurry was some flour in a measuring cup, with enough water to make a smooth paste. That was added to my onion/celery water and then, it thickened up. [FYI: I ended up adding an extra cup of vinegar and and additional cup of water to my potato mixture after the complaint of taste was received.] The battle is never over. Smile.
Once the potatoes are fork tender, they are drained. Then, you add the potatoes to the vinegar gravy. Let simmer. You can usually eat immediately, but mine was left to simmer for 2 hours, and I added water several times to keep it creamy looking.
Sour and Soupy or Creamy
My husband took one bite of the initial offering and said it wasn't creamy or sour enough. Asked me if I added vinegar. Said it tasted like potatoes and bacon. No sour.
Well. At that point, I added a full cup of vinegar, and another cup of water. That pan sat on the stove and simmered for another 2 hours. The potatoes thicken as it simmers, the vinegar works its way into the potatoes and if it thickens up too much, you add another cup of water.
By the time it was done simmering, and he ate some, he was licking the spoon off and wanted another bowl of the stuff.
So, success.. smile.
- Boil potatoes. Fry bacon until crisp. Set aside. Reserve bacon grease. Caramelize onions and celery in bacon grease. Add flour mixture to caramelized onions. Add vinegar and water. Stir until thickened. Add potatoes. Add additional vinegar and water.
- Simmer until merged.