Hot German Potato salad (ingredients, celery seed, sugar, mustard)

[lubby]

This is my mom's recipe

6 medium potatoes peeled
1/2 tsp salt and pepper
4 slices of bacon diced
1 onion sliced thin
2 tbsp white vinegar

Peel, cook and drain potatoes. Cut into very thin slices. put into a shallow baking dish and season with salt and pepper. Dice bacon and cook with onion. Bacon should be crisp and onions translucent. add vinegar and heat to boiling. Pour over potatoes. Cover and place in a pre-heated 300 degree oven for 15- 20 min. toss slightly. Yeilds 6 servings.

[Bulldogdad]

I LOVE hot german potato salad.

I like a little mustard in mine as well.

Dont for get the ice cold beer

[lubby]

I do hope you try this recipe

[nmnita]

Originally Posted by lubby

I do hope you try this recipe

sounds really good, but hubby isn't crazy over hot salad or any kind. I think, like Bulldogdad mentioned, a little mustard would give it a tiny more kick. I have also used a little parsley in mine and a little salad oil. This does give me an idea for later on this week. I don't think I have fixed it for years. We also used to keep the skins on the potatoes but everyone has his/her own idea about the skins. I think the extra kick, by using a little mustard also depends on where you have been raised and how much you like spices. Some people are not as crazy over them as others.

[lubby]

Originally Posted by nmnita

sounds really good, but hubby isn't crazy over hot salad or any kind. I think, like Bulldogdad mentioned, a little mustard would give it a tiny more kick. I have also used a little parsley in mine and a little salad oil. This does give me an idea for later on this week. I don't think I have fixed it for years. We also used to keep the skins on the potatoes but everyone has his/her own idea about the skins. I think the extra kick, by using a little mustard also depends on where you have been raised and how much you like spices. Some people are not as crazy over them as others.

Would your husband eat it room temperature??? You can eat it cold too because I have seen deli's serve it cold.

[elnina]

The ingredients are right, but I am not sure why are you baking the salad in the oven.

The way I made it is:
same ingredients ( well, for the color I also thinly slice green onions ).
So, there is a mix of thin sliced, cooked potatoes ( not too thin, because they will break in little pieces), crispy bacon, golden onions.
Now I get lost with your recipe, because you are telling us to add to the crispy bacon and golden onions 2 tablespoon of vinegar, and heat to boiling. Without added fluid the potato salad will be just awful dry and not moist like it supposed to be.
I do it differently:
I would add the onions and bacon + the fat ( approx 2-3 tablespoons - just enough to prevent the potato slices from sticking together ) to the sliced potatoes, mix gently.
Get a cup of boiling hot water, dissolve a teaspoon of bullion (the bullion should taste just right, not to salty and not to bland),
add 2-3 tablespoons of vinegar ( that's to taste - some people like the potato salad sour, others just mildly sour), pour over the potatoes, again mix all gently.
The potatoes will absorb a lots of fluid, so you need to add the hot bullion mix slowly, to make sure your potato salad is moist, but all is absorbed and not running. Depends of the amount of the potato salad you will use less or more than a cup of the bullion mix.
Taste. Add salt and pepper, even vinegar if needed.
At the end I will sprinkle it with the green onions for the appearance
Ready. No baking necessary.
It will go well with your 4th of July BBQ!

The potato salad should be just lukewarm and not steamy hot. It taste ok when cold, but it should be remembered that cold bacon and bacon fat does not taste great when cold. That's why is called warm potato salad and not cold

BTW: to this salad I use red potatoes and cook them with the skin. After they cook, I shock them with cold water ( just long enough to be able to hold them in the hand and peel the skin - they are still plenty warm when sliced ).
This kind of potatoes cook well but not fall apart when sliced.

[lubby]

Originally Posted by elnina

The ingredients are right, but I am not sure why are you baking the salad in the oven.

The way I made it is:
same ingredients ( well, for the color I also thinly slice green onions ).
So, there is a mix of thin sliced, cooked potatoes ( not too thin, because they will break in little pieces), crispy bacon, golden onions.
Now I get lost with your recipe, because you are telling us to add to the crispy bacon and golden onions 2 tablespoon of vinegar, and heat to boiling. Without added fluid the potato salad will be just awful dry and not moist like it supposed to be.
I do it differently:
I would add the onions and bacon + the fat ( approx 2-3 tablespoons - just enough to prevent the potato slices from sticking together ) to the sliced potatoes, mix gently.
Get a cup of boiling hot water, dissolve a teaspoon of bullion (the bullion should taste just right, not to salty and not to bland),
add 2-3 tablespoons of vinegar ( that's to taste - some people like the potato salad sour, others just mildly sour), pour over the potatoes, again mix all gently.
The potatoes will absorb a lots of fluid, so you need to add the hot bullion mix slowly, to make sure your potato salad is moist, but all is absorbed and not running. Depends of the amount of the potato salad you will use less or more than a cup of the bullion mix.
Taste. Add salt and pepper, even vinegar if needed.
At the end I will sprinkle it with the green onions for the appearance
Ready. No baking necessary.
It will go well with your 4th of July BBQ!

The potato salad should be just lukewarm and not steamy hot. It taste ok when cold, but it should be remembered that cold bacon and bacon fat does not taste great when cold. That's why is called warm potato salad and not cold

BTW: to this salad I use red potatoes and cook them with the skin. After they cook, I shock them with cold water ( just long enough to be able to hold them in the hand and peel the skin - they are still plenty warm when sliced ).
This kind of potatoes cook well but not fall apart when sliced.

Not sure why it's cooked either. It's a recipe my mom has been making for years. I'll have to ask her why.

[elnina]

I was thinking about, and it could be a regional difference. Both recipes, yours and mine are right, the preparation just slightly different.
Posting it before 4th July was an great idea, lubby! Hope someone will try it. Its a tasty side that goes very well with almost every BBQ dish - easy to prepare and a nice variety of the popular mayo based potato salad.

[NY Annie]

My grandmother would turn over in her grave to hear you want to use cleaning fluid (white vinegar) in hot german potato salad. And I have to say I can't even imagine how it would taste without apple cider vinegar.

I have no measurements, but the recipe I grew up with is this:

boiled red skin potatoes - thick sliced
bacon, fried - remove crispy bacon from pan
to the bacon fat, add:
flour or cornstarch
celery seed
pepper
little bit of sugar -- cook until smooth - little bubbles

add vinegar and water, bring to a full boil
pour over taters, mix gently -

Served with a pork roast, green snap beans, homemade applesauce, and homemade red cabbage - omg, my favorite all-time meal

[lubby]

Originally Posted by NY Annie

My grandmother would turn over in her grave to hear you want to use cleaning fluid (white vinegar) in hot german potato salad. And I have to say I can't even imagine how it would taste without apple cider vinegar.

I have no measurements, but the recipe I grew up with is this:

boiled red skin potatoes - thick sliced
bacon, fried - remove crispy bacon from pan
to the bacon fat, add:
flour or cornstarch
celery seed
pepper
little bit of sugar -- cook until smooth - little bubbles

add vinegar and water, bring to a full boil
pour over taters, mix gently -

Served with a pork roast, green snap beans, homemade applesauce, and homemade red cabbage - omg, my favorite all-time meal

Yeah my mom's Grandma Came from Germany this may be her recipe but I have to ask my mom.