Potato Salad
The origins of potato salad can be traced to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on potatoes as a side dish. The salad has a bite to it and is served warm as often as not.
Source and licence
"Potato Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Potato_Salad, revision 4525019), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Potato_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525019
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Cook bacon strips, cut into small pieces, and set aside for later.
- Boil potatoes for 5–10 minutes or until softened; cut into small chunks or thick slices.
- Place potatoes in a large bowl and let them come to room temperature.
- In a bowl combine flour, celery seed, parsley, chopped onion, salt, and pepper.
- Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened.
- In the original bowl place potatoes and bacon, pour on thickened mixture.
- Break apart eggs and stir lightly into the bowl to combine.
- Place in large serving bowl and sprinkle with paprika.
- Serve