Hot and Tangy German Potatoes

When I saw the recipe for hot German potato salad ( which is what we always called it) I had to make it.
This really takes me back to my childhood. We had this often at home and at my Grandma’s. I can still see my Aunt Marie sitting on the kitchen stool (which I have) peeling the cold cooked potatoes to slice for the salad. I am going to serve it tonight with a ring of Polish Sausage and a vegetable. Then the baked custard for dessert. Real nostalgia time meal. I will have to check with Sue, but do not remember celery in this dish but it was good in it. Everyone enjoyed this for a different taste.

HOT AND TANGY GERMAN POTATOES
4 medium potatoes, cooked, peeled, sliced ¼”
8 slices thick sliced bacon cut into 1” pieces
1 cup celery sliced ½”
2 medium onions, cut
into eighths
¼ cup sugar
¾ cup cider vinegar
¼ cup water
½ teaspoon salt
¼ teaspoon pepper
¼ cup chopped fresh parsley.
Have potatoes ready. In 3 quart saucepan cook bacon, stirring constantly, over high heat 3 minutes. Stir in celery and onions. Reduce heat to medium; continue cooking stirring occasionally, until vegetables are crisply tender (5 to 8 minutes). Stir in remaining ingredients except potatoes and parsley. Continue cooking stirring occasionally, until mixture comes to a full boil. (3 to 5 minutes). Stir in the cooked potatoes; continue cooking until potatoes are heated through (5 to 10 minutes) Sprinkle with parsley.

6 comments:

  1. This is definitely one of my favorites! I don't make it often any more, but I order it whenever I find it on the menu in our Midwestern restaurants. Today - with a snowstorm threatening- seems like the day to think about trying it. Thanks, Myrna

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  2. i grew up with this recipe. linking to examiner.com article under the frugal family column. thanks!

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  3. Greetings from a fellow Iowan...you have a very nice blog here! I make a version of this dish using kielbasa, but the bacon sounds good too. You can also top with sauerkraut just before serving.

    Keep up the good work!

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  4. Hi Buck, the sauerkraut sounds good. We are all fans of sauerkraut here. Nice to hear from another Iowan.

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  5. How do you cook the potatoes?how do you cook the potatoes?

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  6. Most of the time I steam them. You can boil them until you can insert a paring knife easily into the center. Do not over cook.They will cook a little more when you are heating the salad. Let cool on a wire rack or at least spread out so they do not become mushy. They can be boiled in the morning and cooled or the day or evening before. The longer cooling time seems to work best. Hope you enjoy them.

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