Wednesday, October 5, 2011

Hot German Potato Salad

Hey Oktoberfest lovers. If you are looking for a yummy potato dish to serve while you are guzzling your Pilsner, I highly recommend this potato salad. My favorite part about it is that you serve it nice and warm so the potatoes are creamy in the very tangy sauce. It warms you up and goes so nicely with a cold beer and a brat. It is also very simple. The only real flavorings are onions, vinegar, and celery seeds. So simple, but sometimes the yummiest things are. i got this recipe from one of my most trusted places on the interwebs, It is a site with lots of recipes from tons of sources so if you are looking for something specific (like Hot German Potato Salad, for example) you can usually find someone who put their family recipe up there and that is always a great place to start.
Hot German Potato Salad (adapted from an All-Recipes recipe)
9 red potatoes
1 medium onion
2 Tbs. vegetable oil
2 Tbs. flour
2 Tbs. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. celery seed
1/3 cup white vinegar
3/4 cup water

1. Boil a large pot of water, add 2 Tbs. salt and boil the potatoes for 20 minutes or until tender. Drain the hot water and return the potatoes to the hot pot, cover and let them steam for another 10 minutes. This gives me perfectly cooked potatoes every time. Thanks Ina.

2. While potatoes are steaming, dice the onion and heat 2 Tbs. vegetable oil in a skillet.
3. Saute onions on medium high heat for 3-4 minutes.
4. Mix flour, sugar, salt, pepper, and celery seeds in a small bowl until well combined.
5. Add the flour mixture to the onions and stir while the flour mixes with the onions and cook together for 3-4 more minutes.
6. Turn off the burner and add the water and vinegar (vinegar is flammable and we don't want flames.) Stir to combine well and turn the burner back on to medium.
7. Cook for another 8-10 minutes, stirring frequently and you will see that the sauce has thickened up beautifully.
8. Slice the potatoes into thin slices and dress with the sauce.
9. Mix together carefully so that you don't break up the potatoes too much and serve warm or room temperature.
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