German Potato Salad from Best of Southern Living

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Ingredients

Makes 6 servings / Prep: 15 min., Cook: 30 min.

  • 16 new potatoes 1½ pounds
  • 6 bacon slices
  • ½ cup chopped celery
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon celery seeds
  • Dash of ground white pepper
  • ⅓ cup water
  • ¼ cup white vinegar
  • ½ cup chopped green onions
  • 1 2-ounce jar sliced pimiento, drained

Instructions

  • Cook potatoes in boiling, salted water to cover 15 minutes or until potatoes are tender.
  • Drain, cool, and quarter potatoes.
  • Cook bacon in a large skillet over medium heat until crisp.
  • Drain bacon, reserving 3 tablespoons drippings in skillet.
  • Discard remaining drippings.
  • Crumble bacon, and set aside.
  • Cook celery in bacon drippings over medium-high heat, stirring constantly, until tender.
  • Add flour and next 5 ingredients, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture is slightly thickened.
  • Stir in potato, green onions, and pimiento.
  • Cook just until thoroughly heated, stirring gently to coat.
  • Transfer to a serving bowl.
  • Sprinkle with bacon.

Notes / Tips / Wine Advice:

German potato salad can be served warm or cold. You’re sure to enjoy it both ways.
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Course Salad
Cuisine European / German