German Potato Salad
Ingredients
- 36 small potatoes
- 1 medium onion, chopped
- 1 pound bacon
- 2 tablespoon bacon, fat
- 2 tablespoon butter
- 1/2 cup vinegar
- 1 1/2 cup water
- 1/2 cup sugar
- salt, to taste
- pepper, to taste
- 6 eggs, hardcooked
Directions
- Cook potatoes in skins until soft.
- Peel and slice.
- Add onion.
- Fry bacon till crisp; don't let bacon fat get too brown.
- Remove bacon from pan, drain and crumble.
- Pour off all but 2 tablespoon bacon fat, add butter and stir in cornstarch, sugar, then vinegar, water, salt and pepper.
- Bring sauce to a boil, stirring constantly, and pour over potatoes and onion.
- Reserve some crumbled bacon and two eggs, sliced, for garnish.
- Chop rest of eggs and sprinkle eggs and bacon over salad, mixing in gently.
- Garnish with reserved bacon, eggs and chopped parsley.
Other Information
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
See Also
Hot Dutch Potato Salad
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: bacon, pepper, onion, sugar, green pepper, vinegar, potato, salt, egg, carrot
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
Northwest Clam Chowder
Author: Mrs H M Flavel
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: clam, potato, bacon, cracker, onion, milk, butter, salt, egg, pepper
Equipment: measuring cups, measuring spoons, knife, stove, pan, rolling pin
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove