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German Potato Salad - Making the Tangy Hot Dish

Updated on March 1, 2019
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Cook Time

Prep time: 30 min
Cook time: 2 hours
Ready in: 2 hours 30 min
Yields: serves 2 people for days

Ingredients

  • 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
onions and celery
onions and celery
salt, sugar, pepper
salt, sugar, pepper
bacon
bacon
potatoes
potatoes
potato peeler
potato peeler
fry bacon
fry bacon

Cooking Methods

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.

potato
potato
peel potato
peel potato
remove peelings and discard
remove peelings and discard
peel
peel
peeled potatoes
peeled potatoes
slice across long way, turn potato and hold while you cross cut.
slice across long way, turn potato and hold while you cross cut.
raw chunks of potatoes
raw chunks of potatoes
bacon in frying pan on medium heat
bacon in frying pan on medium heat
This is the bacon grease left after pulling the bacon from the pan. The onions and celery will get browned in this.
This is the bacon grease left after pulling the bacon from the pan. The onions and celery will get browned in this.
water to cover potatoes and add 1 teaspoon of salt to water to keep potatoes white
water to cover potatoes and add 1 teaspoon of salt to water to keep potatoes white
dry fried bacon on paper towel
dry fried bacon on paper towel
add onions and celery to bacon grease
add onions and celery to bacon grease
let onions and celery brown
let onions and celery brown
bring potatoes to boil, cover slightly and reduce heat and simmer for 20 minutes. Reduce heat slightly if water starts to boil out of pan.
bring potatoes to boil, cover slightly and reduce heat and simmer for 20 minutes. Reduce heat slightly if water starts to boil out of pan.
Here's my recipe I was trying to follow
Here's my recipe I was trying to follow
to chop bacon, stack.
to chop bacon, stack.
hold and chop
hold and chop
chop
chop
still browning
still browning
potatoes still boiling
potatoes still boiling
measuring vinegar. Final vinegar: 1 1/2 cups.
measuring vinegar. Final vinegar: 1 1/2 cups.
flour mixture, vinegar, water waiting for next step.
flour mixture, vinegar, water waiting for next step.
still browning
still browning
close up of browning
close up of browning
fork pokes into potato easily. Potatoes are done.
fork pokes into potato easily. Potatoes are done.
add flour mix, vinegar and water to onions.
add flour mix, vinegar and water to onions.
if additional thickening is desired, mix water into flour and add to onion/celery water mixture.
if additional thickening is desired, mix water into flour and add to onion/celery water mixture.
starts to thicken into gravy
starts to thicken into gravy
drain potatoes
drain potatoes
add potatoes to gravy.
add potatoes to gravy.
add chopped bacon pieces.
add chopped bacon pieces.
stir.
stir.
cover and simmer.
cover and simmer.

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.

Instructions

  1. 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.
  2. Simmer until merged.

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