Hot German Potato Salad Potato Casserole Tidymomв Bring the bacon drippings, onion, vinegar, sugar, water, and celery seed to boil, then coat the hot potatoes. season with salt and pepper, sprinkle with some reserved bacon crumbs, and bake uncovered for 30 minutes in preheated oven. garnish with fresh parsley, and enjoy your pucker perfect potato casserole. Directions. preheat oven to 350 degrees f (175 degrees c). bring potatoes to a boil in a large pot of salted water. reduce heat to medium low and simmer until tender, about 20 minutes. drain; transfer potatoes to a large baking dish. place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about.
Hot German Potato Salad Potato Casserole Tidymomв Remove from heat. remove the bacon pieces from the pan and set aside. leave bacon drippings in pan. return pan to medium heat, and sauté the onion in the reserved bacon drippings. reduce heat on the sautéed red onions down to medium low. add the vinegar, sugar, water, celery seeds, and 1 teaspoon of kosher salt. Drain the bacon fat and keep the bacon in a separate bowl. once the potatoes are barely tender, drain the water. peel and dice the onion. add the onion pieces to a large bowl. add the oil and vinegar and mix to evenly coat the onion pieces. do the best you can to peel the hot potatoes (they are easier to peel than cold potatoes). Place the potatoes in a large pot and cover with cold water. bring to a boil and stir in 1 teaspoon of salt. reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. drain the water. leaving the potatoes in the pot, return the pot to the still hot (but turned off) burner. Drain and cool under cold running water. slice the potatoes about 1 4 inch thick and place in a large bowl. add eggs and mix well. saute the bacon until browned. remove the bacon from the pan and set aside, reserving the drippings. pour off all but 2 tablespoons of bacon drippings and set skillet over high heat.
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