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.
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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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