Aug 30, 2011

Hot Potato Salad

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.
Hot Potato Salad

 
Transfer the potatoes to a baking dish.
 

Give the bacon and onion a coarse chop and grate the garlic.
Hot Potato Salad

Heat the butter and sauté the onion and bacon for 5 to 7 minutes.
Hot Potato Salad

Add the garlic, celery salt, a lot of pepper and the flour. Stir well.
Hot Potato Salad

Cook this, over low heat, for 3 to 4 minutes. Keep stirring.
Hot Potato Salad

Pour in the water and stir well until you have a lump-free sauce.
Hot Potato Salad

Pour in the vinegar, add the sugar, mustard and season with salt to taste. Simmer the sauce for 3 to 5 minutes.
August30-2011-11

Stir in the minced parsley.
Hot Potato Salad

Mix the bacon and onion sauce with the parboiled potatoes.
Hot Potato Salad

 
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

Hot Potato Salad
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
    Wash the potatoes, dice them in 4 (bigger ones in 6) and parboil them in salted water for 5 minutes. Drain them and transfer them to a baking dish.

    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
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    15 Comments »

    1. 1

      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.

      Lana @ Never Enough Thyme on Aug 30, 2011 @ 5:25 pm Reply
    2. 2

      I just fell over. WOW.

      Bev Weidner on Aug 30, 2011 @ 6:06 pm Reply
    3. 3

      This is really a beautiful salad ! I love potatoes, have tried your your other potato salad and love it totally !

      Arch on Aug 30, 2011 @ 7:40 pm Reply
    4. 4

      Ooooh, Maaan. First reaction. This recipe hits at some primal spot. I am definitly going to try this.

      Betty on Aug 30, 2011 @ 10:21 pm Reply
    5. 5

      Ooh, I desperately need that for dinner tonight.

      Karly on Aug 30, 2011 @ 10:56 pm Reply
    6. 6

      What a great twist on German Potato Salad.  I’m trying it this way on the weekend.

      Deb in Indiana on Aug 31, 2011 @ 3:24 am Reply
    7. 7

      Lekker!

      Femke on Aug 31, 2011 @ 10:49 am Reply
    8. 8

      Verrukkelijk ben dol op aardappel salades. Ik zelf ben gek op aardappel tonijn salade geserveerd met geroosterd brood.

      LoyoyaNL on Aug 31, 2011 @ 7:12 pm Reply
    9. 9

      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!?
       

      Trish-in-MO on Sep 1, 2011 @ 5:17 pm Reply
    10. 10

      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!

      Gerhild on Sep 5, 2011 @ 3:43 pm Reply
    11. 11

      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? :)

      Andrik on Oct 24, 2011 @ 2:08 pm Reply
    12. 12

      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.
       

      Alexandra on Dec 21, 2011 @ 7:05 pm Reply
    13. 13

      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. 

      Stephanie in San Diego, CA on Feb 23, 2012 @ 7:41 am Reply
    14. 14

      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 :)

      Rachel on Mar 13, 2012 @ 10:06 pm Reply
    15. 15

      Fantastic salad, now a family favorite. Thanks for sharing.
       

      Min on Dec 22, 2012 @ 4:22 am Reply

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