Babcia's German Potatoe Salad
By
Mildred Farnsworth
@babcia1
1
Every go to a German restaurant and have their warm German potato salad. This recipe has been in my family for many generations. It is always a hit whenever I make it.It is best served warm or at room temp,but can be eaten cold.
Rating:
★★★★★ 1 vote5
Serves:
15 to 20
Prep:
1 Hr 40 Min
Method:
Stove Top
Ingredients
-
5 lball purpose potatoes
-
4 stalk(s)celery chopped fine
-
1 mediumsweet onion chopped
-
1 smallgreen bell pepper chopped
-
2 mediumcarrots shredded
-
1/2 lbbacon, cooked crisp,and crumbled
-
1 tspsalt
-
1 tsppepper
-
2 Tbspcelery seed
-
5 largeegg yolks
-
1 csugar
-
1 cvingar
-
1 cwater
-
2 Tbspcornstarch
-
4 Tbspbacon grease
How to Make Babcia's German Potatoe Salad
- Boil potatoes in skins till tender,drain and cool till they can be held in hand.Peel and cut into chunks.
- While potatoes are cooking,fry bacon and set aside to drain on paper towels.Clean and chop veggies and place in a large glass bowl,add potatoes,celery seed,salt,and pepper and crumbled bacon.Toss together.
- Sauce in a med. sauce pan. Stir sugar and corn starch together. Beat in egg yolks.
In a separate bowl stir together vinegar,grease and water,slowly stir into egg mixture. Cook med/low heat stirring til thickened,it will thicken more as it cools. - Add warm dressing to potato mix. Only add enough dressing to moisten the salad.You may not need it all depending on the type of potatoes used.Store any remaining dressing in the fridge is good on spinach salad.
