Getting together with family and friends this Memorial Day weekend? Searching for a great dish to bring? Try this recipe for German Potato Salad from the August 5, 1981 edition of the Milwaukee Journal. This dish is another Milwaukee favorite!
German Potato Salad
8 cups cooked salad potatoes, peeled, sliced and still warm (about 3 1/2 pounds)
1/2 cup (1 medium) finely sliced onion
1/4 cup minced fresh parsley
1 teaspoon celery seed
salt and pepper
6 slices bacon
2 tablespoons flour
1/3 cup sugar
1/4 cup white vinegar
1 cup water
1/4 cup bottled lemon juice
2 hard-cooked eggs, sliced
parsley sprigs for garnish
In large bowl, combine potatoes with onion, parsley, celery seed, and salt and pepper to taste.
In medium skillet, fry bacon until crisp. Remove bacon and set aside, reserving drippings in pan. Add flour, sugar, 1 teaspoon salt and 1/8 teaspoon pepper to drippings. Stir well. Bring just to boil; reduce heat.
Meanwhile, in small bowl, beat egg slightly. Add vinegar, water, and lemon juice. Slowly add egg mixture to mixture in pan. Stir and cook over low heat until thickened, about 3 to 4 minutes. Pour over potato mixture; mix lightly. Crumble reserved bacon over potatoes and mix lightly again. Garnish with hard-cooked eggs and parsley. Serve warm. Makes 10 to 12 servings.