This recipe is another family favorite from one of our Southern Living cookbooks. No mayo. Mustard instead. Easy to prepare and delicious. It is a definite summer BBQ or picnic staple. Here are the details:
German Potato Salad
The Ultimate Southern Living Cookbook 1999
Prep: 15 minutes Cook: 30 minutes
16 new potatoes (any amount will do, and I leave the skins on)
6 slices of bacon (we like smoked, thick cut)
½ cup diced celery (I don’t measure)
1 TBS all-purpose flour
1 TBS sugar (could use honey)
2 tsp Dijon mustard (or whole grain)
½ tsp salt (I like to use Kosher sea salt)
½ tsp celery seeds (I cut more celery including the leaves if I have no celery seed)
Dash of ground white pepper (I use more)
1/3 cup water
¼ cup white vinegar
½ cup chopped green onions (I use more and have used regular onions)
1 (2oz) jar sliced pimiento, drained (I don’t do, I add diced fresh green pepper instead of pimiento)
- Cook potatoes in boiling, salted water to cover 15 minutes or until potatoes are tender. Drain, cool and quarter.
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving 3 TBS (I don’t measure) of drippings in skillet. Discard remaining drippings. Crumble bacon and set aside.
- Cook celery in bacon drippings over medium-high heat, stirring constantly, until tender. Add flour and next 5 ingredients, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is slightly thickened. Stir in potatoes, green onions and pimiento (green pepper). Cook just until thoroughly heated, stirring gently to coat. Transfer to bowl. (I do not do these last steps. I add the diced veggies to the cooked, still warm potatoes in a bowl and toss. I like there to be some crunch in the salad). Sprinkle with crumbled bacon.
Yield: 6 servings
Per serving: 264 Calories; Fat 16.6 g
Cholesterol 19mg; Sodium 557mg