Baked German Potato Salad

Recipe source: NY Times Cooking

Photo by Pamela M.
Adapted from nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from nytimes.com

Ingredients

  • 3 1/2

    pounds red potatoes, cut into 1 1/2-inch cubes (about 8 cups)

  • Salt

  • 3/4

    cup diced bacon (5 to 6 slices)

  • Olive oil, if needed

  • 1

    cup finely chopped celery (3 to 4 stalks)

  • 1

    cup finely chopped onion (1 onion)

  • 3

    tablespoons flour

  • 2/3

    cup cider vinegar

  • 2/3

    cup sugar

  • 1/2

    teaspoon celery seed

  • 1

    teaspoon whole-grain mustard

  • 1/2

    teaspoon black pepper

  • 3

    tablespoons chopped parsley

Directions

Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside. 1. Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet. 2. Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes. 3. Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat. 4. Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.

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