German Style Potato Salad
By: Tracy
Published: Wednesday, May 20, 2015 - 9:40am

Ingredients




German Potato Salad
6-8 red potatoes
1 lb of bacon cut into 1" pieces
2 cups of water, divided
1 cups of white vinegar
3 - 4 tablespoons of cornstarch
4 sliced chives
1 - 2 tablespoons of sugar
salt and pepper to taste

Preparation

1 Quarter the potatoes and boil until tender. 2 Add cut bacon to a saute pan and cook until crispy.  Drain 1/2 - 3/4 of the grease out of the pan.  Be sure there's still some left, at least a couple of tablespoons.  Add 1 cup of water, the vinegar, and sugar.  Heat on low and let simmer. The sugar amount is to personal preference. I usually start with about 1/2 a tablespoon then add more slowly until I get a sweet / sour flavor I like.  Add salt and pepper to taste.  Turn up the heat and bring to a boil. 3 While the sauce is cooking, in a small bowl add 1 cup of cold water and then mix with 3 - 4 tablespoons of cornstarch (don't use hot or warm water as it will expand before you are ready to use it).  Mix with your fingers until it feels smooth and silky. 4 When the sauce comes to slow boil, restir the cornstarch and slowly pour it into the hot sauce while using a whisk to briskly mix it in and not create lumps.  Keep adding the cornstarch until the sauce thickens (until about a little thinner than the consistency of a beef gravy).  Be sure to add it slowly so the sauce thickens slowly.  If you add it all at once, you'll have a sweet and sour pudding. 5 Remove from heat and add warm potatoes to the sauce a little at a time and gently toss to coat. Add sliced chives and mix. Serve immediately while hot, or refrigerate and serve cold.

About

A hot, tangy German style potato salad that cuts out mayo but adds lots of bacon!