FRANKENMUTH HOT GERMAN POTATO SALAD – Like Zender’s
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 40). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
1-pound sliced bacon, cut in 1” pieces
5 ribs celery, sliced thin
¼ cup dry, minced onion
1 ½ cups water
½ cup light vinegar
½ cup sugar
8 cups cold, cubed potatoes (cooked in their skins, chilled & peeled)
INSTRUCTIONS:
Fry the bacon until crispy, then remove the slices from the drippings to cool on paper towels, leaving the drippings in the pan on lowest heat. Add the celery to the drippings and sauté for a few minutes; then, add the remaining ingredients and crumble the bacon into the mixture, keeping it on low-to-medium heat and stirring well with each addition. When you get to the potatoes, stir lightly so not to break up the pieces. Stir often until piping hot and time to serve it. Serves 6-8. Leftovers keep beautifully up to a week if well-covered and refrigerated. Do NOT freeze this! It turns out to be mush! Freezing cooked potatoes gives them a rubbery texture when thawed.
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