Idaho Potato Commission
Old Fashioned Hot German Potato Salad
Recipe courtesy of John Brite, CEC, Capital University, Bexley, OH/Parkhurst Dining Services
21 3-ounce servings
4 medium Idaho® potatoes
2 bacon strips
1 diced Spanish onion
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup diced celery
1/3 cup cider vinegar
2 tablespoons cornstarch
1 cup water
Boil potatoes in skins and peel while hot.
Slice potatoes thinly.
In large skillet, fry bacon until crisp and remove from skillet.
In bacon drippings, brown the onion and celery.
Stir in salt, sugar and cornstarch.
Add vinegar and water.
Stir in sliced potatoes; as sauce thickens while adding potatoes, more water may be needed.
Transfer to serving dish and serve hot.