Potato Salad
This potato salad dresses its potatoes in a hot, thickened vinegar sauce instead of mayonnaise. The style traces back to Germany, where vinegar and spices were used on potatoes as a side dish before the 1600s. Flour thickens the sweet and sour dressing, celery seed adds a savory edge, and bacon brings salt and smoke. It has a real tang, and it works just as well warm as it does cold.
Instructions
Cook the bacon until done, cut it into small pieces and set it aside. Boil the potatoes for 5 to 10 minutes, until they are soft when pierced, then cut them into small chunks or thick slices.
Put the potatoes in a large bowl and leave them until they reach room temperature.
In a separate bowl, mix the flour, celery seed, parsley, chopped onion, salt and pepper.
Pour the water and vinegar into a pot, stir in the sugar and bring it to a boil. Add the dry mixture and stir until the dressing thickens.
Add the bacon to the bowl of potatoes and pour the thickened dressing over them. Break the hard boiled eggs apart and stir them in gently so everything is coated.
Transfer the salad to a large serving bowl and sprinkle paprika over the top. Serve it warm or chilled, as you prefer.
Make it personal.
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