My grandmother and my mom always made the best German potato salad. It was the perfect balance of smokey and sweet. Whenever I asked my mom for the recipe, she always said they didn’t have one written down. So I watched my mom and wrote down what she did and continued to adjust amounts until I came to use the ingredients and amounts in this recipe.
For sometime during my life, I waitressed at a German restaurant. One of the favorite items on the menu was the Hot Bacon Dressing over fresh Spinach which was one of the salad choices. What I realized at that time was that the hot bacon dressing was the same dressing as the German potato salad. So this recipe really has two uses, it can be used for a spinach salad as well as German potato salad. I double the recipe when I make the potato salad. I would also recommend using your favorite brand of bacon. By doing so, you will really like the flavor of the dressing. I always make this spinach salad when I serve German beef rouladen, the recipe for which can be found in the archives in November 2014 and pictured here on this post.
My heritage is half German and half Irish and I love the cuisine of both. I always look forward to St. Patrick’s Day and it’s no different this year. I make a traditional corned beef and cabbage dinner and I want to share some of my favorite additions to that meal with you. Next week I will be sharing two recipes for bread that I serve with the dinner. One is a rustic loaf with a blend of flours and the other is an authentic Irish soda bread I have been serving for about six years.
Now, here is the recipe for the hot bacon dressing, I hope you enjoy it!
- 1 and ¼ cups of water
- ¾ cup sugar
- ¼ cup plus 2 Tablespoons of vinegar
- 1 chicken bouillon cube
- ¼ teaspoon white pepper
- ¼ pound smoked bacon, chopped
- ¼ cup chopped onion (small dice)
- ¼ cup flour
- Combine the water, sugar, vinegar, bouillon cube, and pepper in a saucepan
- Bring to a boil, take off heat and cover to keep hot
- Brown the chopped bacon in a frying pan. Remove the bacon and set aside.
- Cook the chopped onions in the bacon fat until soft and translucent.
- Add the flour to the onions in the pan and cook 2 minutes constantly stirring.
- Add the onion mixture to the saucepan. Stir until smooth. Simmer 5 minutes
- Add the cooked bacon
Reheat in the top of a double boiler until hot or in a small crock pot
For German potato salad:
Double the recipe and pour over 3# red potatoes that have been cooked, peeled and sliced
Serve potato salad hot or at room temperature.