I just have to share this story with you. Over 40 years ago, my place of employment sponsored an Octoberfest Cook Off Contest that was being judged by chefs from two of Chicago’s finest German restaurants. The prize was just bragging rights, but I decided to enter this dish, which was my Mom’s recipe. Just as I was about ready to finish the sauce for this salad, I remembered my Uncle Norbert ( Mom’s bother) telling me (the last time I made this dish) that if I added a” splash” more of vinegar, it would be “perfect”. Well, I figured who would know more about this than my old German uncle, so I added the extra splash. Fast forward to the judging, I took second place and the critique from the chef was if I had used a “splash” less of vinegar, I would’ve been the first place winner! That was the last time I changed a tried and true recipe! The chef also mentioned that celery does not traditionally belong in German potato salad, but he enjoyed it. So, if you want “traditional” omit the celery.

German Potato Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

3 lbs. red potatoes
¼ cup chopped onions
½ cup chopped celery
2 teaspoons salt
1/8 teaspoon pepper
12 slices bacon, diced
1 cup vinegar
4 Tablespoons sugar
6 Tablespoons water
2 eggs, beaten, at room temperature
2 Tablespoons parsley or flakes

Directions

Cook potatoes.
Cool, peel and slice potatoes onto a large bowl.
Add the onions, celery, salt and pepper.
Cook bacon, remove from pan and reserve drippings.
Mix vinegar, sugar and water with the cooled bacon drippings. Heat to simmering.
Remove from stove and very slowly, add to beaten eggs, beating constantly, to avoid “cooking” the eggs
Pour over the potatoes and mix well. (Mix gently, to avoid breaking potatoes).