Braden Family Cookbook

Chuck Braden

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GERMAN POTATO SALAD                                                           Penzeys 

Serves 12 15 

4 pounds red salad potatoes, cooked, peeled and sliced thick

1 pound bacon, cooked crispy and roughly crumbled (save cup bacon drippings)

cup sugar

3 TBSP flour

2 TSP salt

- 1 TSP fresh ground pepper

1 cup cider vinegar

1 cup water

1 medium onion, dice

2 3 TBSP parsley flakes or chopped fresh parsley 

Boil potatoes until just tender, takes 20 30 minutes.  Cool in water and then peel and slice thick.  Put into 3 qt glass casserole dish. 

While potatoes are cooking, gently fry bacon until crisp without letting drippings get too hot and burn.  Drain and pat bacon with paper towels to remove extra fat.  Crumble gently. 

In a bowl, blend sugar, salt flour and pepper.   

Pre-heat oven to 200 degrees. 

Combine reserved cup drippings, water and vinegar and bring to a boil in a saucepan.  Whisk in dry mixture and stir constantly for 2 3 minutes.  Take off of heat, add onions and parsley, stir well then pour over sliced potatoes.  Gently toss this mixture.  Cover tightly with foil and place in the preheated oven for 1 hour.