Friday, September 11, 2009

Warmed Potato Salad Recipe

With harvests, fall festivals, and Oktoberfest around the corner, it seems that the big food items being showcased this time of year are apples and potatoes. The good thing about both of these foods is that they are liked by just about everyone and there are several different ways to prepare them. I like all the fun potato dishes that are served as accompaniment to roasts and grilled meats. Outside of potato dumplings, or boiled potatoes, I do enjoy a good potato salad whether it is cold or warm. Sticking with the fall Oktoberfest like theme, I will share a warm potato salad recipe for you all. I hope you enjoy it. I like to serve it up with sausage meats such as Bratwurst, Knockwurst, or Polish Sausage. I also have to of course have a cold Pilsner to complete the mood.
The recipe below can be made the day before and warmed just before serving the next day. I recommend this as the potatoes get better as they absorb the bacon dressing.

Warm Potato Salad

4 Medium Potatoes
4 Slices of Bacon, Diced
½ onion, chopped
1 tablespoon flour
½ cup apple cider vinegar
½ cup water
½ cup sugar
Pinch of salt
1 teaspoon dill, fine cut

1. Boil potatoes until tender. Then remove peel after cooled down.
2. In a sauté pan, fry bacon until just about cooked, and then add chopped onion.
3. When bacon and onion are just about done, add flour and combine thoroughly. Flour will combine with bacon mixture to form a roux.
4. Gradually add vinegar and water to roux and mix together.
5. Add sugar, salt, and dill.
6. Cook for another minute and remove from heat.
7. Slice peeled potatoes and place into baking dish alternating warmed bacon dressing between potatoes.
8. Place in warm oven for about ½ hour for potatoes to reheat and absorb dressing flavor.
9. Serve warm (or hot).

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