Baked german potato salad recipe

Baked German Potato Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Baked German Potato Salad recipe is a delightful twist on the classic potato salad, showcasing the rich flavors of Germany. The potatoes are roasted to perfection and then tossed with a tangy and creamy dressing made with mustard, vinegar, and bacon. The addition of onions and fresh herbs adds a burst of freshness to every bite. Serve this warm salad as a side dish or even as a main course for a comforting and satisfying meal.

Keywords: Baked, German, Potato Salad, Tangy, Creamy

Baked german potato salad recipe details

Baked german potato salad recipe, recipe Rating: 4.6
Number of votes:111

Ingredients:

1 cup diced bacon

1 cup chopped onion

1 cup chopped celery

3 Tablespoons all purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2/3 cup sugar

2/3 cup cider vinegar

1-1/2 cups water

1/3 cup fresh parsley

2 teaspoons celery seed

2 quarts potatoes, boiled, peeled and sliced 1/8 inch thick (red potatoes are ideal)

Instructions:

Fry the bacon until crisp in a medium skillet. Remove with a slotted spoon and reserve. If there is not approximately 1/4 cup of fat left in the skillet, add additional bacon fat or vegetable oil to make that amount. Add the celery and onion and cook over medium heat for three minutes. Add flour, salt and pepper and cook two minutes longer. Then, add the sugar, vinegar and water all at once, stirring with a whisk, and bring to a boil and cook for one minute. Add the parsley, celery seed and reserved bacon and combine; remove from heat. Preheat the oven to 375 degrees. Place potatoes in an oiled 13 x 8 x 2 inch casserole and pour the dressing over all. Mix very gently to potatoes are not broken up. Bake for 45 minutes or until the middle of the casserole bubbles.

Serves: 10 – 12