In honor of this week, being a part of two months – April, being National Fresh Celery Month, and May, being National Salad Month – here’s Mom’s copycat recipe for…
GERMAN POTATO SALAD – PENNSYLVANIA DUTCH STYLE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 41). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).] As always, I’m asking only for proper credit if you care to re-share this.
This combination of ingredients is different from the Zender’s version in this chapter, but the flavor is almost identical.
INGREDIENTS:
1-pound sliced bacon
6 ribs celery, chopped fine
1 white onion (the size of an orange), chopped
¾ cup packed brown sugar
¼ cup lemon juice
¼ cup light vinegar
1 cup water
¼ cup prepared mustard
½ cup honey
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 low heat. Add the remaining ingredients as listed, stirring well with each addition. Crumble the bacon fine and add it to the mixture. Cover and keep warm until time to serve. Serves 6 sensibly.
See also…
