Right after Steve and I met, Union Pacific moved his parent’s to Nebraska for a few years. Steve’s mom gave me a cookbook from their Lutheran church. Being from Mississippi, I grew up with traditional southern potato salad. You know – russet potatoes, hard boiled eggs, sweet pickles, and Blue Plate mayonnaise, of course. Add just a drop of mustard for a little kick. Well, I have yet to figure out a way to make that for Lauren without eggs or mayonnaise, so I looked up several different German potato salad recipes in this book as well as others. Most of the recipes are vinegar based, which I knew would be easier to make allergy friendly. Some of them use butter, some green onions. After a little trial and error, I came up with this one and it has become a family favorite and kept a bit of our German heritage alive, as well. This is one of Lauren’s favorites! Enjoy!
4-5 medium russet potatoes cubed 1 tsp salt
4 slices crispy bacon (nitrate free) 1/4 tsp celery salt
1 cup chopped onion dash of pepper
2 tbsp sugar 1/2 cup water
1 tbsp gluten-free flour 1/4 cup apple cider vinegar
Fry bacon until crispy. Place fried bacon on a plate to drain. Reserve 2 tablespoons of the drippings in the pan. Saute’ onion in reserved bacon drippings until tender. Add sugar, flour, salt, celery salt, and pepper. Stir until smooth. Then, stir in water and vinegar and heat until bubbly. Boil potatoes in a pot for 4 to 5 minutes. Don’t over cook. Drain and gently incorporate into the onion mixture. Crumble bacon on top and serve warm.