I know what you’re thinking…..some Hot German made this salad. And though that may be true, let’s do what the hot Germans do and make a hot potato salad.
This salad always surprised me when my mom made it. I expected cold potatoes, with olives and pickles and egg bits all wrapped together in a lovely robe of mayo and some yellow mustard. That is not this salad. This salad has smack to it. It is warm and vinegary, with a tartness from dried mustard, fresh crunch from celery and much needed saltiness from the devilishly delicious bacon. It is surprising in all the best ways.
This recipe was sent in to the old church cookbook by one of my mom’s dear friends, Anne Gamble. Anne was always so very nice to me and she had the best kids in the world. I am happy to say that we are all friends to this very day. Oh Anne! I love your salad! Please answer the question we are all thinking: Are there any hot Germans in your family? While you are putting that list together, I’ll share your recipe:
I bought 5 largish red potatoes and boiled them until just done. By the time they were ready to come out of the water, they practically peeled themselves. Make sure you wait until they cool a bit or they will melt your fingers off.
While the potatoes were boiling, I baked some bacon. If you learn anything from this post, please let it be this: THE EASIEST WAY TO COOK UP BACON. Take a cookie sheet and line it with aluminum foil. (Easy clean up). Place a cooling rack on top of the foiled sheet and lay out the bacon pieces. Put in a cold oven and turn it on to 400 degrees. Depending on the thickness of the bacon, it should take about 20 minutes for it to be done. This cuts down on the mess, the grease splatter and the whole of your house being permeated with bacon scent. (Unless you like that sort of thing). As one of my dear friends said, it makes naked Sundays less dangerous at the stove.
Dump all of your potatoes, bacon, onion and celery into a big bowl. In a smaller bowl, whisk together the mayo, white vinegar, sugar, salt, dry mustard and pepper. Pour over the potato mix and toss thoroughly. Personally, my big bowl was too small. I think I added too much potato. So, I poured it all into the casserole dish and mixed it with the sauce in there. I realized now that I could have added more celery and onion, because I like that kind of thing. It’s one of those recipes that you can play with and make your own. I know some people who would add four cups of bacon to one cup of potato. To each their own!
Confession time: I do not own a grill. Thank goodness there are two options for this deliciously hot meal. One: You can wrap the whole thing up in an aluminum foil pouch and place it over indirect heat on the grill for about 20 minutes or you can place in a casserole dish and put in a 350 degree oven for 20 minutes. Choose your own adventure!
Whether in or dish or on the grill, bring this recipe to your next BBQ and watch it disappear lickety-split!
Hot German Potato Salad
- 5 unpared (unpeeled) med. potatoes
- 8 slices of bacon, fried and crumbled
- 1 c. finely chopped celery
- 3 green onions finely chopped
- 1/2 c. mayonnaise
- 1/4 c. white vinegar
- 2 tsp. sugar
- 1 tsp. salt
- 1 tsp. dry mustard
- 1/4 tsp. pepper
- Cook potatoes in boiling water just until tender.
- Peel and cut into cubes (about 4 cups).
- In large bolw, combine potatoes, bacon, celery, and onions.
- Mix remaining ingredients and pour over potatoes. Toss thoroughly.
- TO GRILL: Place mixture on 18 x 13 inch piece of double thickness heavy duty aluminum foil and wrap securely. Place on a grill 4 inches away from heat. Cook 20 minutes, turning once.
- TO BAKE: Place in casserole dish and heat in 350 degree oven about 20 minutes or heated through.