• Hot German Potato Salad

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    • 1 1/4 c. water divided
    • 1/4 tsp salt
    • 1 lb potatoes peeled, and cut into 3/4" cubes
    • 6 slc bacon
    • 1 c. minced onions
    • 1/4 c. sliced celery
    • 1/2 tsp caraway seed crushed
    • 2 Tbsp. sugar
    • 1 Tbsp. all-purpose flour
    • 1/4 c. cider vinegar
    • 1/2 tsp brown mustard
    • 1/8 tsp freshly-grnd black pepper


    1. In a medium saucepan bring 1 c. water and salt to a boil. Add in potato cubes. Return to a boil; reduce heat and simmer, covered, about 10 min or possibly till crisp-tender. Drain and set aside.
    2. In a medium skillet cook bacon till crisp. Strain, reserving 3 Tbsp. drippings. Crumble bacon and set aside.
    3. Add in onions, celery, and caraway seed to reserved drippings. Cook till onions are tender but not brown. Stir in sugar and flour. Add in vinegar, 1/4 c. water, mustard, and pepper. Cook and stir till thickened and bubbly.
    4. Remove from heat. Stir in cooked potatoes and bacon. Cold 10 min. Transfer potato salad to a 8- by 5 1/4-inch disposable foil pan. Cover with foil and chill up to 8 hrs.
    5. Place chilled potato salad, covered, in center of cooking grate. Cook 35 min or possibly till heated through.
    6. This recipe yields 4 servings.
    7. Comments: To cut down on last-minute preparation, make this salad up to 8 hrs ahead, then heat on the grill.

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