Hot German Potato Salad Casserole
Somewhat tart, somewhat sweet, and a ton of blissful. Hot German potato salad wins with delicate potatoes, fresh bacon, caramelized onion, and a fiery German dressing. A heavenly without dairy potato goulash that is served hot or cold!
Passed down from my German/Dutch Grandmaa. A hot potato salad with bacon, cheddar and a velvety/vinegar sauce makes this a superb dish to present with bratwurst on a virus fall day in Deutschland or any place you may be. I generally two fold the bacon and sauce to make this extra delightful.
INGREDIENTS:
- 4 cups cubed potatoes
- 6 cuts bacon
- 1 cup diced celery
- 3 green onion, diced
- 1/2 cup mayyonise
- 1/4 cup vinegar
- 2 teaspoon white sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon dark ground pepper
- 1 cup destroyed cheddar
DIRECTIONS:
- Preheat broiler to 350 degrees F(175 degrees C)
- Heat potatoes to the point of boiling in an enormous bowl of warm water. Decrease intensity to medium-low and stew until delicate around 20 minutes. Channel; move potatoes to a huge baking dish.
- Place bacon in a huge skillet and cook over medium-high intensity turning once in while, until uniformly seared, around 10 minutes. Channel the bacon cuts on paper towel; disintegrated and sprinkle over potatoes.
- Heat a skillet over medium intensity; cook and mix celery and green onion until celery is delicate around 5 minutes. Move vegetables to baking dish.
- Add mayonnaise, vinegar, sugar, mustard salt and dark pepper in a bowl until smooth. Pour blend over potatoes and mix until very much blended. Sprinkle with cheddar.
- Heat in preheated stove until cheddar is dissolved, 20 to 35 minutes.
