Country of Origin:
9 red potatoes (can leave skins on)
6+ slices bacon
3/4 cup diced onions
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
Approximately 3/4 cup water (from the boiled potatoes)
1/3 cup white vinegar
1. Scrub potatoes and cut into 3/4-inch cubes.
2. In a medium saucepan or rice cooker, cook the cubed potatoes gently in about 1 cup of water, until al dente. Reserve the cooking water.
3. While potatoes are cooking, fry the bacon until crispy, retaining 1 to 2 tablespoons of bacon fat. Crumble the bacon.
4. Sauté the onions in the bacon drippings.
5. Whisk the flour, sugar, salt, celery seed, and pepper.
6. Add mixture to the onions and cook until bubbly.
7. Remove from heat.
8. Stir in the (potato) water and vinegar.
9. Place back on the stove and bring to boil for 1 minute.
10. Stir in potatoes and bacon and heat thoroughly.
11. Serve warm.
Pass die Kartoffeln!
What makes this recipe special?
This recipe is very dear to me as my grandmother, Frieda Droste, made it for all of our family reunions. It is so delicious that there were never leftovers! My grandmother grew up speaking German, as her parents had immigrated from Germany. I loved hearing my grandparents speak German and eating German food at their home in Waverly, Iowa.