Tuesday, September 17, 2013

German Potato Salad Roux Style

I get fixated on different dishes sometimes, then I'll spend an entire season trying to perfect the exact perfect peach cobbler or, in this case, German potato salad. One summer, I tried so many different recipes and made so much of it, my family started speaking in German! The recipe I loved the best came from Betty Crocker's American Country Cooking, a thin magazine-sized hard cover cookbook. This recipe nearly had the best balance of sweet and sour. I increased the vinegar a bit and the sugar, as well. Sometimes I use brown sugar instead of white if I want a richer flavor. I also include parsley and fresh herbs that are in season. This time around, I cut back on the bacon fat and used Kary's "Original" Roux in its place. I also omitted the flour in the original recipe because the roux already has flour in it. I found the roux added so much richness that the bacon fat wasn't missed. It also added a smoky undertone. I used white sugar since I knew the roux would add its rich color...it did. I think I still love my tried and true recipe...I'll keep this in my collection in case I need a change-up from time to time.

German Potato Salad Roux Style
by Mary P
adapted from Betty Crocker's Hot German Potato Salad

1 1/2 pounds white or red potatoes
3 slices bacon
1 medium onion, chopped
2 Tablespoons Kary's "Original" Roux
2 Tablespoons white sugar
1 teaspoon salt, divided
1/4 teaspoon celery seed
1 Tablespoon parsley flakes
1/2 cup water
1/2 cup vinegar (I use cider)
Salt and pepper, to taste

In water seasoned with 1/2 teaspoon salt, cook potatoes for about 30 minutes, until fork tender. Drain and set aside to cool.

Cook bacon in medium skillet until crisp. Remove, drain and set aside. Leave 1 Tablespoon of bacon drippings in pan. Add diced onion to bacon fat and cook over medium heat until tender. Mix Kary's "Original" Roux, sugar, 1/2 teaspoon salt, celery seed and pepper into the onions. Cook over low heat, stirring constantly until roux is incorporated. Add water and vinegar, stirring constantly until mixture thickens. Season with additional salt and pepper and set aside.

Peel cooled potatoes and slice into dressing mixture. Crumble bacon and add to pan. Gently fold potatoes and bacon into dressing. Slowly warm back to hot over low heat, stirring gently, or put pan in oven at 300°F until heated through. Sprinkle parsley over before serving.

This is a dish that's better the day after you make it!

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