Rita Heikenfeld's German Potato Salad

Published: Jun. 11, 2012 at 12:18 PM EDT
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Frank Heikenfeld's Favorite German Potato Salad

It's a baked version, and I always say, this is not the prettiest kid on the block, but authentic to the core and it's always a requested Dad's day side dish. Now this is a to taste dish, as so many heirloom recipes are.  If you find the sauce too tangy, add a bit of water; if not tangy enough, add more vinegar. Frank likes his a little on the sweet/sour side, so if you like more, or less, sugar, feel free to make those adjustments.

12 -16 oz bacon (or less if you want), cut into small pieces and sauteed (save drippings)

1 heaping cup of chopped onion

2 tablespoons flour

Salt and pepper to taste

2/3 cup sugar, or to taste

1-1/3 to 1-1/2 cups  cider vinegar

1-1/2 to 2 teaspoons celery seed

2 to 2-1/2 pounds new potatoes, skin left on if desired, sliced into 1/4" rounds - about 6 cups or so Parsley

Put potatoes in sprayed casserole.

Preheat oven to 425.


Leave 1/3 cup or so of bacon fat in skillet. Add onion and cook a few minutes. Add flour, salt and pepper and cook a couple more minutes. Add sugar, vinegar and celery seed and bring to a boil.  Boil several minutes until mixture starts to thicken. It won't get real thick. Stir in half the bacon and pour over potatoes. Cook, uncovered or covered, until potatoes are tender, about an hour or so. Remove from oven, garnish with rest of bacon and parsley.