Ready Reference Historic Recipe File: German Potato Salad

| No TrackBacks

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 egg
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.

No TrackBacks

TrackBack URL:


Powered by Movable Type 5.2


About this Entry

This page contains a single entry by Jennifer published on May 23, 2008 8:53 AM.

Summertime in the Milwaukee County Parks was the previous entry in this blog.

2009 Budget Update: Paula Kiely is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.