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A Texas Tailgating Menu

German Potato Salad

Meat would be so lonely without it.

Photograph by Jody Horton

Serves 8

6 large red-skinned or Yukon Gold potatoes, unpeeled (about 2 to 2 1/2 pounds)
6 slices of bacon
1 medium sweet onion, thinly sliced
2 tablespoons flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed
coarse ground pepper to taste
3/4 cup water
1/2 cup apple cider or white-wine vinegar
chopped chives, for garnish (optional)
In enough boiling salted water to cover them, cook potatoes until tender, about 25 to 30 minutes. Drain, peel, and slice (or cut into chunks, if you’re a tuber cuber) and set aside. 

Meanwhile, fry bacon until crisp, then remove from pan (reserve bacon grease) and crumble. Add bacon to
the potatoes. 

Sauté onion in bacon grease until golden, then add flour, sugar, salt, celery seed, and pepper to the pan. Combine water and vinegar and add slowly to the pan. Continue cooking, stirring occasionally, until liquid boils. Boil for one minute, then pour over potatoes. Mix gently and garnish with chives. Serve warm.

Adapted from Cuisine, Texas: A Multiethnic Feast, by Joanne Smith and Mary Faulk Koock (Copyright © 1995 by The University of Texas Press). Used with permission.


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