German Potato Salad
Today we're sharing a recipe from The Ellis Island Immigrant Cookbook for German Potato Salad
A perfect side dish for a summer barbeque. This recipe comes from Shirley A. Kopp of Illinois. Shirley's grandmother Anna Raum Stegmayer, was born in 1879 near Thueringen, Germany. In 1894, Anna came to the U.S. through Ellis Island and settled in Chicago.
This recipe was originally from Shirley's great-grandmother who passed down her favorite recipes to her children and grandchildren.
German Potato Salad
5 or 6 medium potatoes, boiled & peeled (white or red)
1/2 lb. bacon, cut into small pieces
1 tbsp. all-purpose flour
3/4 cup vinegar
1/4 cup water
1/4 - 1/2 cup sugar, to taste
salt & pepper, to taste
3 or 4 green onions, sliced, with stems or 1 sweet onion, chopped
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Boil potatoes with jackets on, drain, cool slightly and then peel and slice.
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While potatoes are boiling, make sauce as follows: cut up bacon in small pieces and fry out untilalmostcrisp.
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Drain off most of the grease.
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Add flour, tanning slightly.
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Add vinegar, water, sugar, salt and pepper.
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After this is all mixed, add onion.
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Keep cooking and stirring until sauce is thickened (taste to your preference).
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Pour hot mixture over sliced, boiled potatoes.
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Can garnish above with hard boiled eggs and then, if preferred, sprinkle a little paprika on sliced eggs.
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By making and experimenting a couple of times, you'll find just exactly how you most prefer seasonings.
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Be sure there's plenty of sauce.
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Serves approximately 4.
Enjoy!
For more great recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook.
The cookbook is a 268-page spiral-bound book containing recipes from thirty-five countries. The recipes are introduced with family memories. The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories.