Cookbook:Potato Salad

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Potato Salad
Category:	Salad recipes
Time:	30 minutes
Difficulty:

Cookbook | Recipes | Side dishes | Canadian Cuisine

Potato Salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as side to a meal. The salad has a bite to it and is served warm as often as not.

[edit] Ingredients

• 2 pounds (~1kg) of potatoes
• 6 slices of bacon
• 1/2 cup (120g) of onion
• 2 tablespoons of sugar
• 1/2 teaspoon of celery seed
• 2 hard boiled eggs
• 1/4 cup (60g) flour
• 1/2 cup (120ml) of vinegar
• 1 cup (240ml) of water
• 1 tablespoon of fresh parsley
• 1 1/2 teaspoon salt
• pepper
• paprika

[edit] Procedure

1. Cook bacon strips, cut into small pieces and set aside for later.
2. Boil potatoes for 5-10 minutes, or until softened and cut into small chunks.
3. Place potatoes in a large bowl and let them come to room temperature.
4. In a bowl combine flour, celery seed, parsley, salt and pepper.
5. Pour the water and vinegar into a pot, stir in sugar. Add the dry mixture and stir until thick.
6. In the original bowl place potatoes and bacon, pour on thick mixture.
7. Break apart eggs and stir lightly into the bowl to combine.
8. Place in large serving bowl and sprinkle with paprika.
9. Serve

[edit] Notes, tips, and variations

• Can be served chilled or warm to preference.

• Chopping the potatoes into small pieces allow more surface to be coated and improves the flavor.