Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Hot Potato Salad
I have no idea where this recipe comes from.
I’ve been making this ever since I moved into my first apartment so my guess is I either found it in one the cookbooks I snatched from my mom or it’s a family recipe. It does remind me somewhat of a German potato salad although this one’s finished in the oven. Maybe a family recipe from my German grandmother? I have no absolutely no idea.
What I do know is that this one’s a crowd pleaser, especially for those people who like their potatoes with a little zing.
Easy to put together, basic ingredients but full on flavor!
Ingredients:
2 pounds red potatoes
1 large onion
5oz bacon
1 garlic clove
2 tbsp butter
3 tbsp flour
1 1/2 cup water
1 tsp celery salt
1 tsp whole grainy mustard
4 tbsp vinegar
2 tbsp sugar
salt & pepper
flat-leaf parsley
Directions:
I didn’t peel the potatoes but feel free to. Wash them, dice them in 4 (bigger ones in 6) and parboil them in salted water for 5 minutes.
Transfer the potatoes to a baking dish.
Give the bacon and onion a coarse chop and grate the garlic.
Heat the butter and sauté the onion and bacon for 5 to 7 minutes.
Add the garlic, celery salt, a lot of pepper and the flour. Stir well.
Cook this, over low heat, for 3 to 4 minutes. Keep stirring.
Pour in the water and stir well until you have a lump-free sauce.
Pour in the vinegar, add the sugar, mustard and season with salt to taste. Simmer the sauce for 3 to 5 minutes.
Stir in the minced parsley.
Mix the bacon and onion sauce with the parboiled potatoes.
Bake the potatoes in a preheated oven at 400F˚ (200C˚) for 35 to 40 minutes, until nice and brown. Serve the potatoes warm.
And maybe a bit of happiness can be found in a bowl of potatoes?!
| Hot Potato Salad | |
| Ingredients |
1 large onion 5oz bacon 1 garlic clove 2 tbsp butter 3 tbsp flour 1 1/2 cup water 1 tsp celery salt 1 tsp whole grainy mustard 4 tbsp vinegar 2 tbsp sugar salt & pepper flat-leaf parsley |
| Directions |
Give the bacon and the onion a coarse chop. Grate the garlic. Heat the butter and sauté the onion and bacon for 5 to 7 minutes. Cook this, over low heat, for 3 to 4 minutes. Keep stirring. Pour in the water and stir well until you have a lump-free sauce. Pour in the vinegar, add the sugar, mustard and season with salt to taste. Simmer the sauce for 3 to 5 minutes. Stir in the minced parsley and mix the bacon and onion sauce with the parboiled potatoes. Bake the potatoes in a preheated oven at 400F˚ (200C˚) for 35 to 40 minutes, until nice and brown. Serve the potatoes warm. |
| Meal type: | side dish, Potatoes |
| Servings: | 6 |
| Copyright: | © junglefrog.com |
15 Comments »
RSS feed for comments on this post.
Oh, my gosh, Kay! This sounds so delicious! I love that it has a thickened sauce and is then cooked in the oven. Great recipe.
I just fell over. WOW.
This is really a beautiful salad ! I love potatoes, have tried your your other potato salad and love it totally !
Ooooh, Maaan. First reaction. This recipe hits at some primal spot. I am definitly going to try this.
Ooh, I desperately need that for dinner tonight.
What a great twist on German Potato Salad. I’m trying it this way on the weekend.
Lekker!
Verrukkelijk ben dol op aardappel salades. Ik zelf ben gek op aardappel tonijn salade geserveerd met geroosterd brood.
Oh yes! I make something similar, but the sauce is not cooked. This is much creamier; I’ll have to try it!
I accidentally made my first hot potato salad when I ran out of time before needing to bring them to a potluck, so there was no time to cool them off. Heh. Accidents sometimes produce the best recipes, don’t they!?
WOW! What an amazing recipe. It sure does sound like a traditional German recipe. Love the idea that it’s finished in the oven – makes it much more convenient, especially when there’s company. Will try this for sure!
Kay this is such a beautiful recipe with likewise photos, i’m drooling. Is there anything i can substitute with celery salt because i don’t have any? :)
This is on my “to make” list. I just saw it and absolutely love it! I can almost taste it. Thanks so much for all your great recipes.
This recipe is so much better than my prior attempts at making German kartoffelsalat (potato salad). I eat the leftovers (if I’m lucky enough to have any) for lunch the next day. Pair them with a pork schnitzel and voila!, you are the best wife ever.
Mighty tasty, I was hoping it wouldn’t be a strong vinegar tast and it wasn’t, they were worth the time and effort put into them, and my hubby loved them! I paired it with your Pork Chops with lemon gravy and everything blended so well, thank you again for posting these website :)
Fantastic salad, now a family favorite. Thanks for sharing.