German Warm Potato Salad
Mustard Potato Salad with Eggs
9 potatoes, peeled 6 slices bacon
5 pounds potatoes, peeled and diced 1 1/2 C mayonnaise 1 medium onion, finely diced 1 medium red pepper, finely diced 1/4 C yellow mustard 1/4 C milk 3 tbs butter, cut into pieces 2 tbs sweet pickle juice 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp ground paprika 10 medium sweet pickles, diced 6 large hard-cooked eggs, divided
3/4 C chopped onions 2 tbs all-purpose flour 2 tbs white sugar 2 tsp salt 1/2 tsp celery seed 1/8 tsp ground black pepper 3/4 C water 1/3 C distilled white vinegar
Bring a large pot of salted water to a boil. Add potatoes and cook about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain. Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and paprika; blend until smooth. Blend in pickles. Dice five eggs and blend into the mixture. Taste and adjust seasonings as needed. Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika. Refrigerate at least 30 minutes to blend the flavours. Mix in the chilled chopped potatoes, and refrigerate for at least 30 minutes. Serve cold.
Sauté onions in bacon drippings until they are golden- brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
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