This weekend we're hosting our annual Oktoberfest to celebrate 2 family birthdays: 12 years ago our youngest pixie arrived exactly one week before her Papa's Birthday "the best Birthday present I ever got", as he's fond of telling his little girl!
Of course, there are about as many potato salad recipes in Germany as there are Germans, and they vary widely from region to region.
Here's a recipe from Paul Prudhomme's Seasoned America cookbook for
Hot German Potato Salad
1 t dry mustard
1 t onion powder
1 t garlic powder
1 t white pepper
1/2 t black pepper
1/2 t salt
20 unpeeled small red new potatoes
4 hard-boiled eggs
8 slices bacon, chopped
1 c onion, chopped
1 c celery and/or bell peppers, chopped (my addition -- I like lots of veggies in this)
1/4 c flour
1 c chicken stock
3/4 c distilled vinegar
1/2 c sugar (I use a little less -- just check the taste as you make this)
1/2 c green onions or chives
Boil potatoes until just tender (about 5 minutes from when water starts to boil). Drain, cool and slice into large bowl.
Meanwhile, saute bacon. Remove bacon with slotted spoon, and saute onions & veggies.
Add seasoning mix and whisk in the flour. Slowly add the chicken stock (careful about splashing), vinegar, sugar. Stir and cook until thickened to desired consistency (Turn on the fan!)
Pour hot sauce over the potatoes and fold it in. Add chopped hardboiled eggs, reserved bacon and green onion/chives.
Best when served warm or at room temperature, not cold!
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