Warm German Potato Salad Recipe ♥

Today's vegetable recipe: A classic German potato salad, served warm tossed in a slightly tart sauce flavored with mustard, vinegar and celery seed.

Talk about a perfect outdoor supper: sliced tomatoes, just-ground sausages hot off the grill -- plus this warm potato salad, a classic German-style potato salad, homey rustic food at its best. Which of the three was the favorite of the meal? A toss-up, they really worked together.

I'd cooked the potatoes ahead of time so the salad itself took just 15 minutes to make. But when the sausages took longer than expected, I was pleased that the salad was patient, I just kept it on low on the stove. This potato salad is made entirely with pantry ingredients so chances are, if you've got potatoes, you can make a German potato salad.

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POTATO RECIPES from the ARCHIVES
~ My Mom's Potato Salad, a classic potato salad recipe ~
~ Bubble & Squeak, the English classic ~
~ Those Pink Potatoes, scalloped potatoes & beets, a great combination ~

~ more potato salad recipes ~
~ more classic vegetable recipes ~
~ more potato recipes ~

WARM GERMAN POTATO SALAD

Hands-on time: 15 minutes (using pre-cooked potatoes)
Time to table: 15 minutes
Serves 8

2 pounds new potatoes, cooked in well-salted water, chopped

SAUCE
1 tablespoon bacon grease (or another oil for a vegetarian version Note to Vegetarians)
1 onion, chopped

2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed (I used just a half teaspoon, more would have been better)
1 tablespoon coarse Dijon mustard (the seeds were a good touch)
6 tablespoons vinegar (I used a malt vinegar but any good vinegar would be fine)
Water or broth as needed (I used a half cup)
Salt & pepper to taste

In a large skillet, melt the bacon grease on MEDIUM HIGH until shimmery. Add the onion and stir to coat with fat. Let cook til just beginning to brown, stirring often.

Meanwhile, in a small bowl, stir together the flour, sugar, celery seed and mustard. A tablespoon at a time, stir in the vinegar, incorporating each tablespoon completely before adding the next. (This technique will avoid floury lumps in the sauce.) Stir the mixture into the onion and stir for a minute. It will get quite thick and will 'seize up', this is normal. A tablespoon at a time, add water or broth until a quite liquid consistency is reached. Stir in the potatoes and stir to coat. Let potatoes warm through. Taste and adjust seasonings. Serve warm.

NUTRITION ESTIMATE
Per Serving: 128 Cal (13% from Fat, 9% from Protein, 78% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 26 g Carb; 3 g Fiber; NetCarb 23; 4 g Sugar; 25 mg Calcium; 1 mg Iron; 39 mg Sodium; 2 mg Cholesterol; Weight Watchers 2 points

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