German-style Potato Salad

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 160.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.

Print Recipe

Prep Time 20

Cook Time 45

Course Salad

Servings servings

Ingredients

1 kilo potatoes, (2 lb)
2 hard boiled eggs, peeled, sliced, Shortcut
Seasoning Option
Meat Option
½ cup onion, diced
2 tablespoon all-purpose flour
2 tablespoons sugar
⅓ cup cider vinegar
1 can condensed chicken broth, (10½ oz / 298 g) or 1½ cups fresh broth
⅓ cup water, omit if using fresh broth
black pepper, as desired, to taste
Garnish Option

OPTIONS

Seasoning - Use 1 Item

2 tablespoons fresh parsley, chopped
¼ cup carrot, shredded
½ teaspoon celery seed
½ teaspoon dried dill weed, crushed

Meat - Use 1 Item

6 slices bacon, diced
½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
4 hot dogs, sliced, plus 2 tablespoons vegetable oil
250 grams kielbasa, diced, plus 2 tablespoons vegetable oil, (½ lb)

Garnish - Used 1 Item

spring onion, sliced
green bell pepper, diced
pimento, diced
green olives with pimento, sliced

Instructions

Add the potatoes to a 4 quart saucepan or pot, cover with water and place on high heat and bring to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes or until potatoes are fork tender. Drain and let potatoes cool until you can handle them.
Once potatoes are cooled, peel, and slice.
In a large mixing bowl, add the potatoes, eggs, and Seasoning Option. Mix and set aside.
In a non stick pan on medium heat, add the Meat Option and onion, cook until the meat is cooked through and browned.
Remove the meat and onion with a slotted spoon and add to the potato mixture. Leave the drippings in the pan. Toss meat mixture with the potatoes.
To the pan, stir the flour into drippings and cook 1 minute, stirring continuously.
Stir in the sugar, vinegar, broth, water, and season with black pepper as desired. Cook until mixture comes to a boil. Remove from heat.
Pour over the potatoes and toss gently to mix.
Sprinkle with Garnish Option. Serve warm as a side dish and enjoy.

Notes

Shortcuts: Hard Boiled Chicken Eggs, Chicken Broth (Pressure Cooker).