Graduation Day is here, and I’m so proud of my son for completing his degrees in Animal Science and Chemistry. To celebrate, we’re throwing him and his friends a backyard party filled with beer (yes, they all are of age!), brats, and German Potato Salad.
This recipe has been adapted from one in a 1979 Brunch Cookery cookbook. I took out a bunch of things the kids hated (like peppers, etc) and added more celery seed. This recipe is so versatile, it can easily be doubled for a party and even made the day before. If you keep it in a tin foil container, it can even be reheated on the grill while the brats are cooking. I prefer to use red potatoes in this recipe, but any potatoes you have will work. I hope you all have a wonderful weekend with your grill, friends, and great food!
German Potato Salad
Ingredients
- 6 slices bacon
- 1/4 cup chopped green onion
- 1 Tablespoon flour
- 1 Tablespoon sugar
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- dash pepper
- 1/2 cup water
- 1/4 cup vinegar
- 2 cups cubed cooked potatoes
- 8 ounces fully cooked bratwurst cut into 1/2" pieces (about 2 cups)
- scrambled eggs optional
Instructions
-
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon to a plate lined with paper towels and set aside to cool. Once cool, crumble the bacon.
-
in the same skillet, sauté the onions for 3 minutes. Whisk in the flour, sugar, celery seeds, 1/4 teaspoon salt, and a dash of pepper. Stir until it bubbles and then add the water and vinegar. Stir over medium-high heat until the mixture bubbles. Stir in the bratwurst and potatoes. Heat again until bubbly. Serve with scrambled eggs or eat alone.
