German Potato Salad
A roux is a mixture of flour and fat that is used to thicken sauces. The ratio is 1:1; one part fat to one part flour. Be careful not to cook your roux too long; you need to start over if it burns or has black specks in it.
INGREDIENTS | SERVES 20
- 8–10 pound bag of new red potatoes
- 1½ cups sweet pickle juice (like the juice from a jar of bread and butter pickles)
- 5½ cups cold water
- 1½ cups apple cider vinegar
- 1 cup sugar
- ¼ teaspoon salt
- 1½ pounds bacon, chopped
- 1 large onion, chopped
- Flour (enough to form roux)
Freezing Day
Boil potatoes until a fork easily pierces them. Drain and cool immediately in cold water, changing water as needed until it stays cool. Drain and peel potatoes. Cut into bite-size pieces. Set aside.
In a mixing bowl, combine the sweet pickle juice, water, apple cider vinegar, sugar, and salt. Set aside.
Cook bacon until almost crisp, then add onion. Cook onion until translucent 8–10 minutes.
You should have at least 4–5 tablespoons grease in skillet. If you don't, add olive oil until amount is achieved. Whisk in an equal amount of flour to make roux. It should have a slightly glossy look.
Cook roux for 4–5 minutes, stirring constantly. Slowly add the pickle juice mixture until a thin sauce is formed. Pour over potatoes, stir. Freeze.
Reheating Instructions
Defrost potato salad in refrigerator for 24 hours. It may be served warm or cold.
PER SERVING
Calories: 358 | Fat: 15g | Protein: 13g | Sodium: 584mg | Carbohydrates: 43g | Fiber: 3g
