Deluxe German Potato Salad
I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
- 1 teaspoon salt
- 1/2 cup water
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 cup chopped onion
- 2 tablespoons minced fresh parsley
- 1 cup cider vinegar
- 2 medium carrots shredded
- 3/4 teaspoon ground mustard
- 1 cup thinly sliced celery
- 1/2 pound sliced bacon diced
- 5 pounds unpeeled small red potatoes cooked and sliced
- additional salt optional
- Carbohydrate 2.78214478163855 g
- Cholesterol 9.6388378625 mg
- Fat 6.46366734734585 g
- Fiber 0.541427607019539 g
- Protein 2.00326812263441 g
- Saturated Fat 2.13843499065315 g
- Serving Size 1 1 servings. (203g)
- Sodium 3630.22709676433 mg
- Sugar 2.24071717461901 g
- Trans Fat 0.719497867530791 g
- Calories 78 calories
In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender., In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until thickened., In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with sauce and stir gently to coat. Season with additional salt if desired. Crumble bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.,
