German potato salad like my mother-in-law made, with bacon, hardboiled egg and a warm dressing made with pickle juice.
Course Side Dish
Keyword german potato salad, hot potato salad
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Kelly ~ the hungry bluebird
8medium red potatoes
2ribs of celery, diced
4 - 5hard boiled eggs, chopped
1cupsweet pickle juice(from a jar of sweet pickles)
Optional: chopped fresh parsley for garnish
Put whole red potatoes in pot and cover with cold water. Add a couple good pinches of salt and bring to a boil. Reduce to a simmer and cook until just tender, about 25 minutes. Drain in colander and let cool slightly. Peel with a paring knife and cut into cubes. Put in a large bowl.
Meanwhile, while potatoes are cooling, cook bacon in a skillet until fat is rendered and starting to brown. Add the onion and sprinkle with a little salt. Cook until onion is translucent and bacon is crisp.
Pour all of the bacon/onion mixture over the potatoes, including the drippings.
Add the chopped celery and hard boiled eggs. Mix gently to combine well.
In a saucepan, whisk sugar, egg, salt and cornstarch over medium heat until thick and creamy.
Take pan off the heat and add the pickle juice, whisking constantly.
Return to heat and bring sauce to a boil, stirring frequently. Let boil for 1 minute and then remove from heat.
Add the hot dressing a little at a time and mix gently. Do not add all of the dressing, it will be too much and soupy. Just a couple spoonfuls at a time until desired consistency and taste. Check for salt and season as needed. Sprinkle with some chopped fresh parsley.
Serve warm or at room temp. Refrigerate salad and remaining dressing, bring to room temp and add more dressing if needed. Enjoy.
Paula says to add mayonnaise if it is too dry and not moist. She never has and mine definitely didn't need it.