Hot German Potato Salad
Most potato salads are made with mayonnaise and waxy, boiling-type potatoes. This one is made with hot mealy baking potatoes, which quickly absorb the dressing and crumble a little in the process, thickening the salad. Instead of an oil-egg mixture like mayonnaise, the dressing uses a flavorful bacon fat-egg mixture.
- Bacon - 8 strips
- All-Purpose Flour - 2 tablespoons
- Sugar - 1/2 cup
- Pepper - 1/8 teaspoon
- Salt - 1 teaspoon
- Egg - 1, slightly beaten
- Vinegar - 1/4 cup
- Water - 1 cup
- Baking Potatoes - 4 cups, hot diced or sliced (about 6 medium potatoes)
- Onion - 1/2 cup, chopped
- Celery Seeds - 1/8 teaspoon
Fry the bacon until crisp. Remove the bacon from the pan and drain on paper towels. Combine the flour, sugar, pepper, and salt. Over low heat, stir the flour mixture into the bacon drippings. In a small bowl, blend together the egg, vinegar, and water. Gradually add the egg mixture to the bacon grease, stirring constantly. Cook the dressing until it is thick and smooth. Remove from heat.
Gently toss the dressing with the boiled potatoes, onion, and celery seed. Crumble the cooked bacon over the salad. The salad could be made ahead, covered, and refrigerated; it is also good cold.