German Potato Salad is a treasured recipe that has a rich history and a heartfelt connection. Originating from Speck’s Restaurant, a renowned eatery in St. Louis during the 1920s through the ’50s, this potato salad holds sentimental value for its contributor, Violette Klevorn Washington of Missouri. Her fond memories of dining at the restaurant and enjoying the delectable potato salad were further etched in her heart when she received this cherished recipe as a wedding gift from the owner himself.
INGREDIENTS:
- 3 pounds medium red potatoes
- 5 bacon strips, diced
- 1 medium onion, chopped
- ¼ cup all-purpose flour
- 2 teaspoons salt
- ¼ teaspoon celery seed
- ¼ teaspoon pepper
- 1¼ cups sugar
- 1 cup cider vinegar
- ¾ cup water
- 3 tablespoons minced fresh parsley
PREPARATIONS:
- Place the red potatoes in a Dutch oven, covering them with water. Bring to a boil, then reduce the heat and cover to simmer for 25-30 minutes until tender. Drain and let them cool.
- Cook the diced bacon in a large skillet over medium heat until crisp. Use a slotted spoon to remove the bacon to paper towels, and reserve 4 tablespoons of the bacon drippings. Saute the chopped onion in the bacon drippings until tender.
- Stir in the all-purpose flour, salt, celery seed, and pepper until well blended. Gradually add the sugar, cider vinegar, and water, bringing the mixture to a boil over medium-high heat. Cook and stir for 2 minutes until it thickens.
- Cut the cooled potatoes into ¼-inch slices. Add the potatoes and bacon to the skillet, gently cooking and stirring over low heat until heated through. Sprinkle the dish with minced fresh parsley and serve warm.
YIELD:
- 8 servings
COOKING TIME:
- 30 minutes (preparation and cooling time)
- 20 minutes (cooking time)
SPECIAL INSTRUCTIONS:
- This German Potato Salad is best served warm and is an excellent accompaniment to various dishes.
TIPS:
- For added flavor, consider using smoked bacon.
- Allow the potato salad to cool slightly before serving to let the flavors meld together.
German Potato Salad, a time-honored recipe from Speck’s Restaurant, continues to captivate hearts and taste buds, carrying with it the cherished memories of yesteryears. Violette Klevorn Washington’s sentimental connection to this dish, which she enjoyed at the restaurant and received as a wedding gift, highlights the special place it holds in the hearts of those who savor its comforting flavors.
The blend of hearty red potatoes, savory bacon, and the enticing mix of spices creates a delightful symphony of tastes that leaves a lasting impression on anyone who experiences it. The tangy sweetness from the combination of sugar and cider vinegar adds a unique twist to this traditional German-style potato salad, making it stand out from the crowd.
The preparation of this recipe is straightforward, allowing you to enjoy a delicious dish without spending hours in the kitchen. The step-by-step instructions guide you through each stage, from boiling the red potatoes to sauteing the onions and preparing the flavorful dressing. The final touch of minced fresh parsley not only adds a burst of color but also enhances the overall taste.
Whether served as a side dish or a main course, German Potato Salad pairs well with various meats and complements a wide range of meals. Its comforting and satisfying nature makes it a favorite choice for family gatherings, potlucks, and celebrations.
As you prepare this recipe, consider personalizing it with small tweaks to suit your taste preferences. For those who enjoy a smoky flavor, using smoked bacon can elevate the dish to new heights. Moreover, letting the potato salad cool slightly before serving allows the flavors to meld together, resulting in an even more enjoyable eating experience.
In conclusion, German Potato Salad transcends generations, carrying with it the nostalgia of a bygone era while continuing to impress with its classic and flavorful appeal. This treasured recipe, passed down from a beloved eatery, speaks to the power of food in creating lasting memories and connections among loved ones.
