German potato salad (cold)
By Yankee Magazine|Feb 07 2007|
Ingredients
GERMAN COLD POTATO SALAD
5 c. Cubed, cooked potatoes
3/4 c. Diced Canadian bacon
1 c. Diced onion
1 c. Diced celery
1 c. Diced green pepper
1 c. Diced red pepper (diced pimiento may be substituted)
3 tbsp. Flour
1 1/3 c. Water
2/3 c. Brown sugar
2/3 c. Cider vinegar
3 tsp. Salt
1/3 tsp. Freshly ground pepper
1/2 c. Dijon mustard
1 tsp. Celery seed
1/2 c. Chopped parsley
1/4 c. Butter
Instructions
Cook potatoes in boiling water with skins on. Cool and prepare potatoes by
peeling and cutting into cubes. Cook Canadian bacon in a large skillet, add
butter and melt, add celery, onion, green and red pepper and cook for 2
minutes. Blend flour and water in a cup and add this to the vegetables and
continue to cook. Add bacon, sugar, cider vinegar, salt, freshly ground
pepper, Dijon mustard, celery seed and parsley. Continue to cook, stirring
constantly until mixture is thick and bubbly, add this to prepared potatoes
and toss lightly. This may be refrigerated and served cold. Yield: 8.
