My sister in law (Hi, Heather!) sometimes asks me what I serve alongside some of the main dishes I make. Normally, I don't have a specific side, but with the Wisconsin-Style Grilled Brats, I almost always make German potato salad. This is definitely not a low-fat meal, but hey, why not splurge every once in a while?!
This potato salad is another non-mayo salad, just like my Tarragon Potato Salad, which is great for picnics. It's best served warm, so make if you're making it ahead of time, let it come to room temperature on your countertop before serving. I've easily doubled or tripled the recipe in the past--just make sure that you make it in a huge bowl if doing so!
German Potato Salad
9 potatoes (You can peel them if you'd like, but I like the skins on.)
6 slices bacon, cut into matchsticks
1 small onion, chopped
2 Tbl all-purpose flour
2 Tbl white sugar
2 tsp salt
1/2 tsp celery seed
1/8 tsp ground black pepper
3/4 cup water
1/3 cup white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, slice thin, and place into a large bowl.
Place bacon in a large, deep skillet. Cook over med-high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
Crumble the bacon on top of the potatoes and pour the vinegar mixture on top of the potatoes. Stir gently until well combined. Serve warm.
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