Baked German Potato Salad
Baked German Potato Salad is This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.
In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes.
Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Add bacon; gently stir to coat.
Bake, uncovered, at 350° for 30 minutes or until heated through.
Recommended wine: Dornfelder, Riesling
German works really well with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Heinz Eifel Shine Dornfelder Sweet Red
The reflection of the sun’s rays off the Rhein river help to ripen these hearty red grapes, thus producing a full bodied wine with flavors of dark red fruits with a well balanced sweetness.Enjoy slightly chilled on its own or with cheeses, salads pasta and fish.