Recipes: Grandma Esther's Heirloom German Style Pototo Salad

• Prep Time:15 minutes
• Cook Time:30 Minutes
• Serves:8

 

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Everyone had a family member that, as we were growing up, was the “Bringer of the Potato Salad” for every holiday, birthday, and graduation celebration. Mine was my Grandmother Esther.  She was a simple but “all so good cook,” always with a great story of family, a bit of local lore, and even gossip.

Wouldn't it be nice if at your next family event you could be the one with the fantastic Potato Salad and great stories to go along with it? Now you can!

 

Foodie Byte

You can also use the dressing for a wilted salad over leaf lettuce, endive, or kale. Or thin out the potato salad with a bit of chicken stock, for classic dempf kartoffein!

Ingredients

5 LB. red potatoes, boiled with their skin on, until fork tender. (You can do this the night before, and refrigerate.)
1/2 LB. bacon, diced small
1-Cup spanish onion, diced medium
1-Cup celery, diced small
1/2 Cup cider vinegar
1 Cup water
1 TSP. celery seed or dill
3/4 Cup prepared mustard, dijon, or stone ground is the best
3/4 Cup sugar
1-1/2 TSP salt
Ground black pepper to taste

Preparation

Peel, and slice potatoes, place in large roasting pan, with cover.
Cooked diced bacon, in a heavy skillet, until lightly browned, remove and drain on paper towel lined plate. Remove ½ of fat from frying pan, and sauté celery, and onions, until lightly transparent.
Add all other ingredients, and boil strongly for 5 minutes.
Pour hot dressing over potatoes, and add a few grinds of black pepper, and toss well.
Bake in a covered roasting pan, for 30 minutes, at 325 degrees, and serve warm.

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