Martha Scott's Hot German Potato Salad

After writing the story on church dinners for KANSAS! Magazine fall 2019, vol. 75, issue 3, Barry and I attended quite a few of them across the state. Fort Scott’s Trinity Lutheran Church hosted an Octoberfest and Martha Scott was my story contact an organizer of the event. When I mentioned that Barry raved about the German Potato Salad, she proclaimed that was her grandmother’s recipe. By the time I was back in Abilene, she had emailed the recipe.

Time passed, we made our usual version of German potato salad but yesterday I pulled out this recipe. Barry made it to accompany bierocks, and we were reminded why we both liked this version of Hot German Potato Salad.

Oh course, Barry has his way of doing things so I’m including the original recipe along with a few of his adjustments that are located in parenthesis.  

HOT GERMAN POTATO SALAD   4 to 6 servings   -- Martha Scott’s grandmother’s recipe; served at Ft. Scott Octoberfest church dinner.

 

6 medium potatoes, boiled in jackets (Or, peel, cube and boil in water just until tender)

Real bacon bits (2 to 3 slices of crisply cooked bacon, cut into chunks)

2 tablespoon vegetable oil

2/3 cup chopped onion

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon celery seed

Dash pepper

1/4 cup water 

1/2 cup white vinegar (or use 1/4 cup vinegar and an additional 1/4 cup water for a less vinegary taste)

1. Peel potatoes and slice thin or cube. Or if used peeled, cubed & boiled potatoes, just drain and cool 
2. Put vegetable oil in pan and add onion. Sauté onion until yellow (transulent).    
3. Blend in flour, sugar, salt, celery seeds and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.   
4. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute.     
5. Pour over potatoes, add bacon bits and stir carefully.     
6. Remove from heat, cover and let stand keeping warm until ready to serve.      
7. It can be made ahead and reheated.  It’s actually a dish best made ahead and reheated!

Martha Scott