Recipe: Grandma Yeager’s German Potato Salad Recipe
8 red potatoes
8 bacon strips
3 tablespoons flour
2/3 cup apple cider vinegar
2/3 cup water
2/3 cup sugar
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 bunch parsley leaves, washed, dried and chopped fine
Wash and boil potatoes until cooked through. While the potatoes boil, chop the onion. Cut the raw bacon into tiny pieces about 1/2″.
When the potatoes can be poked easily with a sharp point, remove the cooked potatoes from the water, cool.
Peel the potatoes and cut into a little bigger than a half inch dice (little smaller than 1 inch). Set aside.
Heat up in a large dutch oven over medium high heat. Add the bacon. After about 4-5 minutes, when the bacon is cooked through, remove the bacon pieces from the pan leaving the bacon grease in the pan. Set the bacon aside.
With the burner at medium heat, add the flour and the onions to the bacon fat. Do this all the while stirring and cooking and smiling until it’s all incorporated. Add some black pepper. Keep the heat on medium.
Gently stir in the vinegar, water, sugar, salt, pepper and mustard. Stir until totally cooked through and the consistency of loose gravy.
Set aside 2 tablespoons of bacon bits.
Add the potatoes, bacon bits (minus the aforementioned 2 tablespoons) and half the parsley to the potato mixture. Toss very gently until the potatoes are covered with the sauce. Put the finished potato salad into a bowl for serving. Sprinkle the rest of the bacon and parsley over the top of the potato salad.
I like serving this at room temperature — for this I blame nostalgia.
Grandma Yeager’s German Potato Salad is absolutely levitating when it’s fried up as a potato patty the following morning. Don’t blame me if you get addicted.
Lasst uns essen!