
How do you guys out there like yours? and are you willing to share your recipe?
I want to try a run at it this weekend, going to smoke a pork butt for some sammies and need a good side.
Moderator: TBBQF Deputies
TwoGuysBBQ wrote:I am interested in making a potato salad. I love thee stuff but have never made it before![]()
How do you guys out there like yours? and are you willing to share your recipe?
I want to try a run at it this weekend, going to smoke a pork butt for some sammies and need a good side.
Papa Tom wrote:Someplace on the forum (years ago) I posted a family German Potato salad recipe that I love.
It is not like daBertl's and really different from American potato salad in that it is served hot and thus is more of a side than a salad.
Some folks avoided it thinking there is raw egg but no the egg is stirred into the hot mix cooking it however it stays a creamy like texture there's no doubt a French name for that process but I ain't French.
OK found it in my notes here ya go:
This is my family version of German potato salad and my favorite of all.
It's easy enough to make the only trick is in the addition of the egg. If the mix is too hot or you stir too slow it will curdle even so it tastes the same. Adding the egg to the mix tends to cool it a bit as the egg cooks in the residual heat.
German Potato Salad
Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 50 Minutes
Yields: 4 servings
INGREDIENTS:
3 cups diced peeled potatoes (red potatoes best)
4-6 slices bacon
1 small onion, diced
1/2 cup white vinegar
1/4 cup water
1 tablespoon flour
11/2 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
½ teaspoon celery seed
1 egg whipped
1 tablespoon chopped fresh parsley
DIRECTIONS:
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool then dice.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease and cook over medium heat until lightly browned. Add vinegar, water, sugar, flour, celery seed, salt and pepper to the pan. Bring to a boil and remove from heat.
4. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture while stirring the mixture.
5 Add the potatoes and parsley fold in to coat. Crumble in half of the bacon.
Transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm with grilled Brats and Beer.
Users browsing this forum: No registered users and 0 guests