Hot German Potato Salad
This is a recipe I adapted from a Marcia Adams cookbook entitled "Heartland." It featured Amish recipes. Her recipe was designed to bake in the oven. I cook and combine ingredients so they can be put in the crock pot. By putting them in a crock pot, the ingredients have a chance to "get to know each other." Making it in a crock pot also makes it transportable. Olivia likes this recipe because it is potato salad without mayonnaise ( she is not a fan of mayo). This is really good to make for a summer cook out featuring brats or sausages. We hope you enjoy it as much as we do!
-Nanette
GERMAN POTATO SALAD
14-16 red potatoes
2 pounds of bacon
1/4 cup apple cider vinegar
1/2 cup sugar
1/2 cup water
1 large onion, chopped
1 tsp. celery seed
1 tsp dried marjoram or 1 T fresh
1/2 tsp. salt
1/2 tsp black pepper
1/4 cup fresh parsley or chervil for garnish.
You may peel the potatoes or choose not to, whichever you prefer. Cut them into quarters or smaller and boil in water until almost tender. With scissors, cut the bacon into pieces and saute the bacon in a skillet until crisp. Remove bacon from grease and reserve about 3/4 cup of bacon fat.
Add to the 3/4 cup bacon fat the vinegar, sugar and water. Bring to a boil.
Drain the potatoes and put them in the slow cooker. Add the bacon, onion, and seasonings except the parsley. Mix together in the slow cooker and then pour the hot liquid over the ingredients. Cook on low for at least two hours, stirring occasionally. Before serving, add the chopped parsley.
If you have leftovers, just refrigerate and then reheat in the microwave. Enjoy!
