Feel like going to Bavaria? Start here...........!!!
2 pounds red potatoes, boiled in their skins until tender and drained
4 slices (3-4 ounces) of bacon (or a package of diced pancetta)
1 cup peeled and chopped onions
2/3 cup chopped mixed celery and celery greens
A pinch of celery seed
1/2 teaspoon salt
A generous grinding of black pepper
1 tablespoon sugar
1 tablespoon unbleached flour
5 tablespoons white vinegar
1/2 cup water
Boil the potatoes in salted water until easily pierced with a fork.
With peels on, cut the cooked potatoes into 1/4-inch thick slices and set aside.
a large sauté skillet cook the bacon until just browned and transfer it
to a paper towel to drain, leaving the bacon drippings in the pan.
the same pan used to cook the bacon, sauté the chopped onions in the
remaining bacon drippings for two minutes and then add the chopped
celery and celery greens. Sauté for approximately three more minutes or
until the onions are golden.
Add the celery seed, salt, pepper, sugar, and unbleached flour to the pan and stir well for another minute.
Gradually stir in the vinegar and water and simmer for an additional couple of minutes or until the sauce has thickened.
gently stir in the sliced potatoes and cooked bacon. Cook for a couple
of minutes more until the potatoes are heated through and have absorbed
most of the dressing.
Calamity Car's Comments:
This recipe can easily serve 6 but I cut it in half since it's just the two of us.
I served with a side of Pork Schnitzel!!!!
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