Saturday, July 19, 2008

German Potato Salad


6 slices bacon
1/2 cup chopped onion
1 tsp. salt
1 tbsp. sugar
1 tbsp. flour
1 tsp. dry mustard
dash of pepper
3/4 cup water
1/4 cup vinegar
4 cups sliced boiled potatoes
2 hardboiled eggs, quartered (optional)
1 whole celery root


Wash celery root. Place in a pot and cover with water. Boil slowly until tender. When done, peel off the skin, slice and cube.

While celery root is cooking, fry the bacon until crisp. Remove from the skillet and pour off all but 1/4 cup of fat. Add the onion and cook until lightly brown. Stir in salt, sugar, flour, mustard & pepper. Add the water and vinegar. Cook, stirring until thickened. Add potatoes, celery root, (eggs), and crumbled bacon. Gently mix all together. Let it stand over heat until warm. Can then be served hot (optimal) or cold (still very good).

-- Louise C. Siddons Greenn, "Aunt Lulu," 1885-1968


"I have memories of the 4th of July at Aunt Lu's house. She would have fried chicken and German Potato Salad. We would eat on her porch in Cedar Grove with flag-striped paper plates and napkins. She had a pass-through from her kitchen to the porch and I would help her serve through the 'special' window. Aunt Lu always meant 'happy times'."

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