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German Potato Salad

Salad.Carnival's picture
  Thin skinned potatoes 4 Large
  Boiling water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Red onion 1 Large, finely chopped
  Bologna slices 6 , diced
  Red apple 1 , diced
  Celery stalk 1 , thinly sliced
  Canned anchovy fillets 2 Ounce, drained and chopped (1 Can)
  Grated parmesan cheese 2 Tablespoon
  Bacon strips 4
  Vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Worcestershire 1⁄2 Teaspoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg yolk 1

Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 30 minutes); drain and cool.
In a salad bowl, mix together onion, bologna, apple, celery, anchovies, and Parmesan cheese.
Dice potatoes (peel, if desired) and add to bologna mixture.
In a frying pan over medium heat, cook bacon until crisp; drain and crumble into salad.
Discard all but 3 tablespoons drippings.
Stir together vinegar, sugar, salt, Worcestershire, garlic salt, pepper, and egg yolk; blend into bacon drippings and cook, stirring, over low heat just until hot and slightly thickened.
Pour over potato mixture, mix gently but thoroughly, and serve warm.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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