Hot German potato salad

potatoes boiling onion and celeryNorth Hill cookery II, 136pp.
by members and friends of North Hills Church of God
Morris Press, Kearney Nebraska, USA, 1987
Cooking on page 32

Spiral-bound, paperback community cookery books are often a goldmine of recipes from talented home cooks. Most creations are classics and a few turn out to be disasters.

Some recipes are tricky to make because the ingredients are available only in the country where the cookbook was produced. Sometimes the measurements are challenging to figure out. How big is a gob of butter?

Luckily, page 32 had a wonderful recipe, by a Ginger Martindale, that called for readily available ingredients and included easy-to-decipher measurements.

By the way, I can’t remember how I came to have this book, but Morris Press, which specialises in fundraising cookbooks, was just up the road from where I lived in Nebraska. Or perhaps my mother bought it on one of her trips to Phoenix Arizona, which is where the church is.

Hot German potato salad

Hot German potato salad

4 1/2 lbs, peeled and boiled potatoes
1 1/2 c. chopped onions
3 T. flour
1 1/2 c. water
1 c. sugar
1 1/2 c sliced radishes
9 slices bacon, diced
3/4 c. chopped celery
2 tsp. salt
1 c. cider vinegar
1/3 c. fresh parsley, cut up

Australian bacon cooking bacon

cooking onion and celery

simmering sauce
Boil potatoes. Fry bacon until crisp in large skillet. Remove and drain on paper towel.

Cook onion and celery in bacon fat until tender. Stir in flour and salt. Cook over low heat, stirring constantly until bubbly. Remove from heat, stir in water, vinegar and sugar. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in parsley and bacon. Cut potatoes in thin slices. Toss potatoes with bacon mixture in 3 1/2-quart casserole.

Cover and bake in 350°F oven for 30 minutes. Stir in radishes. Great hot—and even good as a cold leftover.

How it played out
Petra’s cricket team was in charge of catering for both teams at a recent game. I figured it was the perfect chance to make a recipe that called for 4 1/2 pounds of potatoes, so volunteered to contribute.

It’s a completely straightforward recipe, so I more or less followed it. I didn’t bother peeling the potatoes—too fiddly a step and why lose the nutrition in the skin? Cut the sugar back to just 1/3 cup (which was plenty) and used cornflour as a thickener because I knew at least one of the players couldn’t have gluten.

You’ll see from the photo above, just how large our Australian bacon rashers (slices) are, so I used 5 instead of 9.

North Hills cookery
Super easy to make and a brilliant recipe for a crowd. At least 25 people enjoyed a serving.

I was surprised by the number of people who said they hadn’t eaten radishes for ages, even though they loved them. Many also commented on how nice it was to taste the cider vinegar.

And even though the recipe title refers to ‘hot’ potato salad, this worked just fine at room temperature.

Will definitely keep this on my list when cooking for a crowd. I’m sure it could easily be halved or doubled.

If you’re a fan of potatoes, check out my travel blog for one of our memorable roadside meals in India—a great breakfast of potato cakes.

German potato salad


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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18 Responses to Hot German potato salad

  1. Delicious, super-yummy 😀
    Happy Monday!

  2. Rhonda says:

    I like the idea of the radishes adding that crunch to the soft potatoes. It definitely sounds yummy. The Dane in this household loves his potatoes, so I think this will be given a try!

  3. Gary Walker says:

    Those community cookbooks are great. This is the oldest one I own.

    St. Mary’s Circle no. 370
    Daughters of Isabella
    Port Washington, Wis.
    1948-1949 Edition

    There are some real gems in those books. The housewives want to show off their best recipes and impress their friends.

  4. Potato pancakes are also very nice. I make them from pureed potatoes mixed with onions and one or two raw eggs. They are very nice and I should try and make them again.

  5. You know more than most Germans.

  6. Sheryl says:

    I like the idea of adding radishes to potato salad. I never would have thought of them -but I bet that they add a wonderful dimension.

  7. Mama Cormier says:

    I make German potato salad all the time from a recipe passed down from my mother. This recipe is quite different but similar. My recipe has bacon, radishes, celery, onion and potatoes. The difference is in the dressing. We use mayonnaise, dill pickle and the juice from the pickles, salt and pepper. I also add some of the fat from the bacon. I also like the idea of sautéing the onion and celery for a bit to soften them.

  8. flavours2017 says:

    Food is all about experimenting —- you proved it so right —— 🙂

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