German Potato Salad from Best of Southern Living
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 & Wine Advice
German potato salad can be served warm or cold. You’re sure to enjoy it both ways.