Hot German Potato Salad--Vegetarian

Having just purchased a 50 pound bag of potatoes it seems imperative to eat them every way possible.  As it is only Don and I doing the eating we are having them every day in some form or another.  You may well wonder why I would buy so many potatoes for only two people. That's an easy answer: they were on sale.  Need I say more!

So today as I was thinking of how to use a few more spuds for dinner I remembered this recipe for Hot German Potato Salad from my old red cookbook. German Potato Salad is certainly a different kind of potato salad.  Not only does it have a cooked vinaigrette dressing but it's served hot.  

On a cold winter day this salad makes a lovely side dish to a pot of homemade baked beans

This recipe is easily made vegan by using only vegetable oil or vegan margarine.  

Hot German Potato Salad
9 medium potatoes, about 3 pounds
1 medium to large onion, diced
3 tablespoons vegetable oil, may be half butter or vegan margarine
6 slices veggie bacon, diced
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt, or to taste
½ teaspoon celery seed
Dash black pepper
¾ cup water
⅓ cup vinegar

Scrub or peel potatoes.  New potatoes will not need to be peeled.  Slice potatoes thinly about ¼-inch thick.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and cool.

In a large frying pan, sauté onions in the vegetable oil until they are golden-brown.  I like to use half butter for extra flavour.  When onions are cooked add the veggie bacon and heat through.
Mix the flour, sugar, salt, celery seed, and pepper together and add to the sautéed onions and veggie bacon. (I used only ½ teaspoon of the salt and tasted the cooked dressing before adding more.) Cook the flour for about one minute and stir in the water and vinegar.  Bring to a boil, stirring constantly. Boil and stir for one minute. Carefully mix the sliced potatoes into the sauce mixture, stirring gently until potatoes are heated through. Add more salt if necessary.

Garnish with simulated bacon bits and sliced green onion.

Makes 4-6 servings.

 Slice and boil potatoes in lightly salted water.  Drain and let cool.

While the potatoes are cooking and cooling, sauté the onions until they turn a nice golden brown.  Add in the veggie bacon.  Stir in the flour, sugar, salt, pepper and celery seed.  Let the flour cook for about a minute and then add the water and vinegar.  Let this cook until bubbling and thickened and then carefully stir in the cooled potatoes until heated through.

 The tangy cooked vinaigrette dressing coats every slice of cooked potato.

 A stand-alone dish for a light lunch or a side dish for a heartier meal.

Lovely as a side dish to a pot of homemade  baked beans.

Tangy Hot German Potato Salad hits the spot on a cold winter day.


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