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A Cooking Adventure with Thom

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Baked German Potato Salad

Thom Hackett

Original Recipe from Cooks.Com

Servings: 10 to 12

This is an uncomplicated but textural and satisfying dish.


8 strips bacon, cubed
1 cup chopped celery
1 cup chopped onion
3 tablespoons flour
1⅓ cups cider vinegar
⅔ cup sugar
1 tsp. salt
teaspoon pepper
8 cups cubed COOKED potatoes (about 8 medium)
1 cup sliced radishes (optional)

Cooking Method

Fry bacon in 10-inch skillet until crisp. Remove and drain on paper towels.

  1. Drain off fat and measure. Return cup bacon fat to skillet.  

  2. Add celery and onion; cook 1 minute. 

  3. Blend in flour until flour is absorbed by the fat.

  4. Then stir in water and vinegar; cook, stirring constantly, until mixture is thick and bubbly.

  5. Stir in sugar, salt and pepper.  Pour mixture over potatoes and bacon in greased 3-quart casserole.

  6. Mix lightly.  Cover.

Bake in 350 F. oven 30 minutes.  Remove from oven.  Stir in radishes, if desired.

Serve at once.
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